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Home » Keywords: » Rich Products Corporation

Items Tagged with 'Rich Products Corporation'

ARTICLES

Rich’s Hands in Action
2024 SPIRIT OF INNOVATION AWARDS

Rich’s On Top Oat Milk Soft Whip Sets New Standard for Non-Dairy Toppings

Pour it On! New products help Rich Products build on 79-year legacy of non-dairy, plant-based innovation.
Bob Garrison, Chief Editor
Robert Garrison
November 7, 2024

Pour it On! New products help Rich Products build on 79-year legacy of non-dairy, plant-based innovation.


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RichProducts_Logo_900.jpg

Rich’s Expands Leadership Team

Company promotes Dachille, Klein to new executive vice president posts
February 16, 2017
Expanding the ranks of its executive leadership, Rich Products Corporation announced the promotion of two longtime, senior-level associates to fill two newly created Executive Vice President positions at the Buffalo-based, global food company.
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RichsCakes_900.jpg

Rich Products Clean Label Desserts

The portfolio features fully finished cakes and cheesecakes, which are marketed under Rich’s Our Specialty brand
February 15, 2017
The entire line of new products falls under the label, “Simply,” to reflect the more-minimalist, clean-label concept
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Café Whip Dairy Alternative

Café Whip Dairy Alternative

Café Whip has a light and creamy texture with dairy and vanilla flavors with a hint of coconut
September 15, 2016
New dairy-free whip contains sugar instead of high-fructose corn syrup and has no hydrogenated oils.
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Richs_Pumpkins_900

New Rich’s Pumpkin Spice Products

Customized portfolio of pumpkin spice-flavored desserts includes Cake Donuts, Cookie Dough, Cheesecake and more
January 26, 2016
With the pumpkin spice-flavored food craze showing no signs of stopping, Rich Products Corporation has created a new lineup of desserts and sweet goods designed to prepare in-store bakeries for the next anticipated wave of consumer demand later this year.
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Rich’s Introduces “Mini-Hybrid” Treats

New products focus on consumer preferences for mini desserts, hybrid desserts and natural/no-artificial-ingredient desserts
September 3, 2015
For those businesses trying to make sense of the current hodgepodge of trends in the dessert marketplace, Rich Products Corporation has created a lineup of “mini-hybrid” treats that possess many of the qualities consumers want most from their sweet goods.
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Rich’s Releases Peanuts Licensed Desserts

Desserts to debut in advance of The Peanuts® Movie release in November
July 30, 2015
To send adults down memory lane, while also capturing the attention of young cartoon-lovers, Rich Products Corporation announced that it has developed a line of Peanuts® and Snoopy® branded desserts that will bring a familiar feeling of friendship to birthday parties and everyday celebrations across the country.
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Rich Products Customer Innovation Center

Prepared Foods takes an exclusive look inside Rich Products’ new 84,000 square-foot facility
Bob Garrison, Chief Editor
Robert Garrison
July 13, 2015

Rich Products was established by product innovation. Today we find this private, 70-year-old company is equally committed to new product and process innovation.


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Hello Kitty: The Ice Cream Cake

The special Hello Kitty Ice Cream Cake is made with premium-quality vanilla ice cream and loaded with confetti sprinkles
March 27, 2015
To the delight of Hello Kitty® fans across the country, birthday parties and everyday celebrations can now be enjoyed with a one-of-a-kind ice cream cake featuring the adorable ambassador of friendship who has been known and loved for more than 40 years.
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    When Provenance Meets Performance: The Case for U.S.-Grown Montmorency Tart Cherries

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Events

June 18, 2025

Master the Art of Plant-Based Dairy

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

July 22, 2025

Boost Flavour and Functionality in Plant-Based Beverages With Bio-Based Solutions

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.

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