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Sargento Personnel Moves

Sargento Foods Inc. announced the hiring of several new team members.
January 27, 2014
The additions include Joy Judski as director of Sales.
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Put it Back

Four decades of medical wisdom that cutting down on saturated fats reduces the risk of heart disease may be wrong, a top cardiologist has said.
December 1, 2013
Fatty foods that have not been processed -- such as butter, cheese, eggs and yogurt -- can even be good for the heart, and repeated advice that consumers should cut their fat intake may have actually increased risks of heart disease.
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Personnel Move at Sargento

Sargento Foods Inc. promoted Marty Rowe to vice president of sales -- Strategic Channels in the company’s Consumer Products Division.
October 30, 2013

He will continue to work out of the Bentonville, Ark., office and report to Mark Gumm, senior vice president of Sales.


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Sargento Names General Counsel

Sargento Foods Inc. announced the hiring of Chad Hamilton as senior vice president and general counsel.
October 28, 2013
He will be responsible for setting up an in-house legal department for Sargento, while providing ongoing counsel to the company’s executive leadership team.
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Sargento's Personnel Changes

Louie Gentine has announced the promotion of Michael Pellegrino to chief customer officer & president - Consumer Products Division.
September 9, 2013
Ebru Basaran-Shull has also been promoted to director of Regulatory Affairs in the Quality Systems department.
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Full-Flavor Pastas, Sauces

With the artisan, farm-to-table movement and a drive toward minimal processing, pasta is dressing up more nicely than ever.
Rachel Zemser MS, CCS
August 12, 2013
Pasta used to fall into several basic categories: the on-the-fly, kid-friendly type; the vegetarian entrée option; or authentic dishes found in specialty, stand-alone restaurants.
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Springtime for Sausages

Just in time for the 2013 grilling season come two new smoked-cooked sausage flavors from Johnsonville.
July 3, 2013
Pepper Jack Cheese and Mushroom & Swiss Cheese will be available nationwide in select grocery stores through Labor Day 2013.
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Better Than Bouillon

Southeastern Mills chefs tested the company’s seasoning and food base technologies to please customer research chefs.
June 1, 2013
Southeastern Mills used the Research Chefs Association’s Culinology Expo to showcase an extensive line of seasoning blends, rubs and marinades; sauce, gravy, soup and baking mixes; food bases; and broth concentrates.
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Abstracts

Stable Pricing, Consistency

New Cheese-Mor analog cheese blends improve textural and physical characteristics, reduce cost of imitation cheese products; and eliminate effects of casein price volatility.
May 16, 2013
Allied Blending & Ingredients (ABI) introduces Cheese-Mor, a new family of Analog Cheese Blends.
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New VP at Sargento

Sargento Foods Inc. promoted Bill Schaeffer.
April 9, 2013
Schaeffer will be vice president of sales within the Food Ingredients Division.
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