schwan food company

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Schwan’s Home Service Launches Cygnus Frozen 3PL

Cygnus’ mission is to help more frozen food companies capture e-commerce opportunities

October 22, 2019

Cygnus’ mission is to help more frozen food companies capture e-commerce opportunities by offering a national one to two-day ground shipping network, allowing the company to serve as a true strategic fulfillment partner

Feast Inspired by Minnesota Food, Culture

Schwan’s, Minnesota Super Bowl Host Committee Kick Off Football Season with a Feast Inspired by Minnesota Food and Culture

September 21, 2017

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Schwan's used its home-field advantage to transform the field into 100 yards of unforgettable dining experiences inspired by Minnesota food and culture, celebrating the company's Minnesota heritage, leadership in the state's business community and role in helping shape American food culture for the past 65 years.

2017 School Nutrition Association Conference

Schwan’s Talks Clean Label, Asian Culinary at SNA National Conference

August 14, 2017

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In advance of the new school year, Schwan’s Food Service officials discussed everything from culinary trends to clean label product development during the School Nutrition Association’s (SNA) Annual National Conference and exhibition in Atlanta.

Schwan’s Chef Collective: 2017 Food Concepts

Growing culinary team making its mark on frozen food category

February 20, 2017

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Since The Schwan Food Company developed the Schwan’s Chef Collective in 2015, it has grown to include 17 internal and external talented chefs from across the country that work to incorporate trends and new flavors into new frozen-food concepts.

Pagoda Reformulates Potsticker, Crab Rangoon Offerings

Asian-style snack line adds new, bold sauces, simplified ingredient labels

November 22, 2016

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New Food & Beverage Products Video: Category brand leader, Pagoda® Asian-snacks, marketed by Schwan’s Consumer Brands, Inc., recently unveiled formulation updates to its Potsticker and Crab Rangoon offerings, as well as bold new sauces, to give snack-lovers everywhere a great tasting better-for-you option to keep on hand when that Asian-food craving hits at home.

Schwan’s Chef Collective Works in Schools

Schwan’s Chef Collective will work with the Wayzata High School Director Mary Anderson to address common issues K-12 operators face

October 27, 2016

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The Schwan Food Company and its subsidiaries are continuing a commitment to adding excitement to frozen food with new chef-led events and partnership

Restaurant To Retail: Schwan’s Mines Culinary Insights For Future Innovations

The Prepared Foods New Products Conference is the food & beverage industry’s premier event for gaining valuable insights into global new product introductions

July 27, 2016

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REGISTER NOW for the Prepared Foods New Products Conference

Schwan’s Food Service Appoints Sales Expert

Lance Luegers named senior director of sales, corporate accounts

May 25, 2016

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Trevor Bynum, president of Schwan’s Food Service, Inc., announced that Lance Luegers has joined the company in a newly created position as senior director of sales for corporate accounts, leading the non-commercial business.

Schwan’s Consumer Brands Names Chief Growth Officer

April Anslinger will be responsible for all sales, marketing and customer development functions

May 11, 2016

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Anslinger is filling a newly created position designed to align sales and marketing functions to support the company’s iconic brands and in-store execution.

Collective Wisdom from the Chef Community

The Schwan Food Company’s new “Chef Collective” program brings outside culinary talent, perspectives to the new product development process

April 27, 2016

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The Schwan Food Company, Marshall, Minn., greeted the New Year with a new initiative to spur a new wave of culinary inspiration and innovation across the company’s many product categories and distribution channels.

More Articles Tagged with 'schwan food company'

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In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.