Central Milling mills all types of flour from a broad spectrum of grains, specializing in custom types of flour designed specifically for customer products. It’s an employee-owned and operated company with three mills in northern Utah that employ dozens of hard working families, and its mills have supported farmers and families in Cache Valley, Utah, as well as bakers from coast-to-coast for over 150 years. Built in 1867 on the Logan River in Logan, Utah, its mill operates much as it did 150 years ago: on electricity generated by its own water turbine. It’s one of the few mills in the country that’s actually operating only on renewable energy.
On the West Coast, its full-service bakery distribution company in Petaluma, California, Keith Giusto Bakery Supply, has a bakery used for research, development and training. Its bakeshop has all the amenities that an artisan bakery needs to bake exceptional products, with a warehouse full of ingredients under the same roof.
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It’s all about relationships at Central Milling. From offering technical support on all aspects of working with its flour and grain products to providing formulas rigorously tested in its bakeshop, the company cultivates a high-touch relationship between the farmer, the miller and the baker that is the guiding light of its business. The company also hosts workshops for bakers of all levels. If you are interested in learning new techniques, reviving or polishing old ones, contact Central Milling and see if it can help.
Since its founding in 1933, Rogue Creamery’s handmade cheeses have won international acclaim – positioning this small Oregon-based company as a leader in the specialty cheese industry. To Rogue Creamery President and self-proclaimed “Mr. Blue,” David Gremmels, this means more than creating a superior product. “At Rogue Creamery, our goal is to promote sustainability in every sense of the word: for families in our community, for our local economy, and for the environment around us. Creating delicious, organic cheese is how we bring this mission to life.”
As Oregon’s first Public Benefit Corporation (B Corporation), Rogue Creamery has built a reputation for being a force for good, always striving to have a positive impact on people and planet.
This motivation led Rogue Creamery to become certified organic in 2016. Then, in both 2017 and 2018, Rogue Creamery was named “Best for the World” – meaning that it ranked in the top 10 percent of B Corporations worldwide for its impact on community and environment.
Recently, Rogue Creamery added to that list of accolades by receiving Animal Welfare Review Certification through Validus.
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More than ever, consumers are concerned about the care of animals in agriculture. Validus Animal Welfare Review Certification is awarded to farms that follow strict guidelines concerning the ways and conditions in which animals are raised for meat and dairy. Farms receiving animal welfare certification undergo a detailed assessment and audit of their on-farm practices.
Validus audits are based on science, industry standards and best management practices. Certification is awarded to farms that demonstrate compliance with specified criteria and standards, including herd health procedures and care, food and water quality standards, housing that promotes animal comfort and cleanliness, security procedures, proper animal handling and care for animals with special needs.
For Gremmels, this certification builds consumer trust that Rogue Creamery is committed to doing the right thing. “We were already exceeding many of the expectations that Validus sets. But now, by being certified through a third party, we can guarantee transparency and accountability to our customers and community.”
Debuting at the 2019 Sweets and Snacks Expo is a completely redesigned Destination Retail. This exciting new space features the latest in front-end merchandising, new candy and snacks shopping occasions, and merchandising solutions to transform the candy and snack buying experience.
“Although many categories are accelerating online sales, shoppers still value the in-store experience as 97 percent of candy and snack sales still come from brick-and-mortar,” Larry Wilson, NCA Vice-President of Industry Affairs, said. “We continue to see growth opportunities by offering a continuum of choice at checkout, shopper engagement in the center of the store, and incremental occasions like June’s National Candy Month and Super Bowl that are becoming as big as traditional seasons.”
Located in the main exhibit hall, expo attendees will explore the interactive space, including a storefront replica and interior walking path that mirrors the in-store shopper experience. The area will also highlight new technology to attract shoppers as well as many innovative display vehicles.
At Destination Retail, attendees will be able to view:
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Destination Retail will be open during all show hours and is presented jointly by NCA and IMC. To register for the show and view the full schedule, visit SweetsAndSnacks.com.