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Saputo Foodservice

Saputo Foodservice

Saputo produces, markets, and distributes a wide array of dairy products of the utmost quality, including cheese, fluid milk, extended shelf-life milk and cream products, cultured products and dairy ingredients. Saputo is one of the top ten dairy processors in the world, the largest cheese manufacturer and the leading fluid milk and cream processor in Canada, the third largest dairy processor in Argentina, and the fourth largest in Australia. In the US, Saputo ranks among the top three cheese producers and is one of the largest producers of extended shelf-life and cultured dairy products. Our products are sold in several countries under well-known brand names such as Saputo, Alexis de Portneuf, Armstrong, COON, Cracker Barrel*, Dairyland, DairyStar, Friendship Dairies, Frigo Cheese Heads, La Paulina, Milk2Go/Lait’s Go, Neilson, Nutrilait, Scotsburn*, Stella, Sungold, Treasure Cave and Woolwich Dairy. Saputo Inc. is a publicly traded company and its shares are listed on the Toronto Stock Exchange under the symbol “SAP”.

*Trademark used under license.

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Food

Enhance recipes across the menu with half & half hacks

Many operators view the milk/cream hybrid—which typically contains 10.5% to 18% milkfat—as more than just a way to add a touch of creaminess to java.

Food

Top it off: How adding whipped cream makes menu items more craveable

From the frothy crown on a chocolate milkshake to a topping that takes a Belgian waffle to the next level, whipped cream is having a moment.

According to Datassential Trendologist Mike Kostyo, consumers say they’re more satisfied with a dish when it includes cheese.

What do operators need to know about this variety of cheese in order to keep that love strong?

Although food trucks, customizable fast casual chains, and other concepts have made the marketplace considerably more competitive in recent years, traditional pizza restaurants and retail pizza products remained consistently popular picks throughout the pandemic.

In order to grow their businesses, chefs must retain that interest by finding new and innovative ways to feature mozzarella in both existing and emerging categories.

In today’s hypercompetitive market, operators must ensure that the dishes remaining on their menu will successfully draw customers.

Consumers are becoming more health conscious as they seek food with health benefits of plant-centric dishes, concentrating on protein and flavor of foods.

Operators can capitalize on these preferences and attract more diners to cheese dishes — by making the following adjustments to their menu offering.

Variety is the spice of life—and it’s also the anchor of a successful menu, driven mainly by consumers’ continued desire for new and exciting menu options. 3 menu innovation tips consumers will mel...

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