J&J Snack Foods Acquires Thinsters Cookies
J&J Snack Foods Corp., a leader and innovator in the snack food industry, has acquired Thinsters, a crunchy cookie made with real, simple ingredients. This strategic move strengthens J&J Snack Foods’ position as a leader in providing America’s favorite delicious and fun snacks.
Thinsters are thin, crunchy, bite-size cookies with simple ingredients and bursts of flavor. Oven-baked with real butter and real sugar, the deliciously crunchy cookies deliver big taste with less guilt. Thinsters is a popular and growing brand with best in category product quality.
“We are thrilled to add Thinsters to our growing portfolio of fun brands,” said Dan Fachner, president & CEO at J&J Snack Foods. “This acquisition is a natural fit for us, complementing our already vast offering of cookies and baked goods. Thinsters’ dedication to using high-quality, wholesome ingredients resonates perfectly with our growing customer base. We look forward to leveraging our strengths to expand distribution and introduce Thinsters cookies to a wider audience.”
Founded in 1971, J&J Snack Foods has completed over 30 value-building transactions throughout the Company’s history. The Company has a proven track record of successfully integrating and scaling niche brands into some of America’s most beloved snacks, including SUPERPRETZEL, ICEE, and most recently, DIPPIN’ DOTS, which the company acquired in June 2022.
“We look forward to bringing J&J Snack Foods’ sales, marketing, and innovation capabilities to the already popular Thinsters brand,” added Fachner. “This acquisition represents a significant step forward in our strategic vision to offer the widest variety of delicious and fun snacks under one roof.”
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Mush Foods, Pat LaFrieda Launch LaFrieda 50CUT Burger
Mush Foods, the culinary innovator behind 50CUT, the mushroom and mushroom root blend for chefs, partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger.
Mush Foods, the culinary innovator behind 50CUT, chef-ready mushroom and mushroom root blends for restaurants and foodservice, has partnered with Pat LaFrieda, America’s most iconic meat purveyor, to launch the new LaFrieda 50CUT Burger. The first nationally co-launched burger made with 50CUT is a 6-ounce mouth-watering beef and mushroom patty that can satisfy any burger lover’s craving, while boosting nutrition, increasing yield, and improving environmental impact with every bite. 50CUT is crafted from mushrooms and mushroom roots grown in upstate NY and is available to Pat LaFrieda’s more than 1,600 restaurant and foodservice customers nationwide.
“Pat LaFrieda is an inspirational innovator and a visionary champion of up-and-coming partners that help expand and develop the meat category. We couldn’t have asked for a more experienced and trusted partner to introduce our first 50CUT collaboration to restaurants, contract foodservice operators and chains nationwide,” said Shalom Daniel, CEO and co-founder of Mush Foods. “The LaFrieda brand is synonymous with excellence and boasts a legacy of firsts, continually raising the bar and setting the direction for the entire category. I’m thrilled to have co-crafted this special blend burger now available to LaFrieda customers.”
The LaFrieda 50CUT burger is a 50-50 blend that pairs equal measures of premium ground beef with a mix of premium mushrooms such as oyster, trumpet, shiitake, and lion’s mane, to add a rich umami flavor, improve yield and enhance nutrition in the burger. This is achieved while retaining the juicy, meaty taste and texture of full-beef burgers. The result is a deeply satisfying, protein-rich patty that addresses the environmental concerns of consumers and the restaurant industry today.
“There is an art to a great burger, and the LaFrieda 50CUT is going to amaze burger lovers. It delivers on every expectation for a delicious burger while adding nutritional value and being gentler to the planet,” said Pat LaFrieda, CEO of Pat LaFrieda Meat Purveyors. “I’m passionate about pushing boundaries and growing the business through innovation. After tasting 50CUT, I was ready to team with Mush Foods to introduce a LaFrieda 50CUT beef burger 20 years after I purchased the first burger machine for the business.“
LaFrieda 50CUT is available now for menus nationwide.
Food industry veteran Shalom Daniel, Dr. Idan Pereman (agriculture) and Dr. Dan Levanon (biology) started Mush Foods, a culinary innovator and creator of 50CUT, a unique line of premium mushroom and mushroom root blends for use in meat dishes. When added to ground meat, 50CUT provides all the beneficial attributes of mushrooms, like umami flavor and positive nutrition, while significantly reducing the environmental impact of the dish.
Based in New York, Mush Foods works with local farmers to grow mushrooms and mushroom roots above ground through a proprietary and sustainable cultivation technique that maximizes access to this nutrient-rich and delicious culinary treasure that usually remains buried underground. Chefs and diners can count on 50CUT’s clean label – no seasonings, no binding agents, no additives, or preservatives.
Pat LaFrieda is a renowned third-generation butcher and CEO of Pat LaFrieda Meat Purveyors. Famous for dry aged beef and working with small domestic farms from all around the country, LaFrieda supplies over 1,600 of the nation’s finest restaurants with prime beef and other meats, from tomahawk steaks and ribeyes to wagyu beef, burgers, lamb and chicken. He has created over 50 custom hamburger blends and is the mastermind behind the famous “Black Label Burger” at Minetta Tavern, as well as signature custom blends for the likes of Shake Shack, Union Square Café and Blue Smoke. His state-of-the-art 50,000 sq. ft. flagship production facility boasts the largest dry aging room in the world.
In 2012, Food Network debuted “MEATMEN,” the reality show that followed Pat, his father Pat LaFrieda Sr. and his cousin Mark Pastore through their daily work, meeting with the most famous chefs around in the most sought-after restaurants.
LaFrieda has two Pat LaFrieda Original Filet Mignon Steak Sandwich kiosks at Citi Field – the home of the New York Mets, in addition to a full service restaurant, the Pat LaFrieda Chop House. And in 2014, LaFrieda Meats became the official burger of the Mets, in addition to adding a Meatball Slider stand. He also operates a Pat LaFrieda stand at DUMBO’s Time Out Market, and supplies the entire U.S. Open with beef every year in addition to operating his own stands there.
In fall 2014, Atria Books published Pat’s first book, “Meat: Everything You Need to Know.” It’s a veritable meat encyclopedia from which home cooks can learn Pat’s best meat tips, recipes, stories and more.
In October 2021, Ecco published Pat’s second book, Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry,a fascinating chronicle of his family’s storied history from humble beginnings to the top echelon of the meat industry.
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Everest Ice and Water Systems Giving Vending Machine Away
Everest Ice and Water Systems, a leader vending technology, is announcing a giveaway contest for a brand new Everest ice and water vending machine. Hosted entirely online, the competition is intended for new entrepreneurs in the ice and water vending industry, with the goal of helping the winner launch a new venture in this overlooked but rewarding space.
Everest’s proprietary technology transforms the way ice and water is sold, helping entrepreneurs maximize income from vending machines while minimizing numerous expenses and offering a superior customer experience. By gifting one of its vending machines to the winner, Everest will provide an entrepreneur with the necessary equipment to create a profitable and reliable source of passive income.
Entrepreneurs of all experience levels are encouraged to participate, though previous experience in related fields such as foodservice or retail is preferred. Applicants must submit a basic operational plan outlining which areas they intend to target and how they will serve their customers. Likewise, applicants must propose a legally permissible location for the vending machine in the United States. Selected candidates will be interviewed by the Everest team, with the winner to be announced in June.
Since 2016, many entrepreneurs have taken advantage of the low capital investment, ease of installation, and minimal maintenance required for Everest’s vending machines to start side hustles and generate a quick return on investment. The giveaway also aligns with Everest’s overarching mission of harnessing its cutting-edge technology to accelerate the growth of small businesses and solo ventures.
According to Ben Gaskill, Everest’s VP of sales, “The essence of entrepreneurship lies in spotting wise investment opportunities. Our vending machines stand out in their ability to generate income, day and night.”
Dan Doromal, VP of operations, adds, “We’re honored to help entrepreneurs reach a new level of financial prosperity by capitalizing on the incredible convenience and efficiency of state-of-the-art ice maker technology.”
In the coming years, Everest aims to play a central role in establishing ice and water vending as a lucrative and growing industry for entrepreneurs who want to build financial independence while minimizing the time, effort, and money involved.
Everest Ice and Water Systems, headquartered in Apopka, Fla., since 2019, with its patented, innovative, and eco-friendly technology, has made the company’s Everest VX series the best-selling ice and water vending machine in the United States. Everest uses the most advanced proprietary components to replace the typical ineffective ice delivery service with an eco-friendly alternative.
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