Archive for the ‘Hahn’s Bakers Cheese’ Category

March is National Nutrition Month!

March 4th, 2011 (franklin)

National Nutrition MonthAccording to the American Dietetic Association, trends continue to indicate Americans are interested in improving their diets and leading more healthful lifestyles, the American Dietetic Association reminds everyone that an easy way to focus on eating better is to “Eat Right with Color,” which is this year’s theme of National Nutrition Month®. Each March, ADA focuses attention on returning to the basics of healthy eating. This year’s National Nutrition Month theme encourages consumers to remember to include a colorful variety of fruits, vegetables, whole grains, lean proteins and dairy on their plates every day.  Access the entire article at eatright.org

Franklin Foods is committed to providing better-for-you cream cheese products to consumers and culinary professionals. Learn more about our Hahn’s Yogurt & Cream Cheese and Hahn’s Bakers Cheese at franklinfoods.com.

Franklin Foods Awarded Business of the Year for 2010

November 22nd, 2010 (franklin)

Franklin Foods would like to thank the Franklin County Industrial Development Corporation for awarding us Vermont’s “Franklin County Business of the Year” for 2010. Being acknowledged for our company commitment to our employees, community and manufacturing facility investments in New England’s largest milk shed and dairy county is a tremendous honor.  Also, a special thanks to the entire Franklin Foods team!

Click here and access the official press release on FranklinFoods.com

Food Processing Magazine Article – Building Healthier Desserts

August 26th, 2010 (franklin)

Processors have been trying for nearly a generation to bridge the the gulf between the reality of dessert and the concept of health.

By Mark Anthony, Ph.D., Technical Editor

While the successful merger that is a “healthy dessert” does occasionally occur — think of now-ubiquitous frozen yogurt — the bottom of the great divide is littered with failures that seemed so perfect when they made the jump (e.g., candy bars laced with concentrated polyphenols, high-fiber ice cream or flax-and-quinoa cookies.)

Click here to visit Food Processing Magazine website and read the entire article.

QSR Magazine Article – Restaurants Should Offer Healthy Dessert Options

July 19th, 2010 (franklin)

Low Calorie, High Profits 

Author Barney Wolf

Some people may consider the term healthful dessert as a bit of an oxymoron.

Desserts are typically recognized as being indulgent—rich and flavorful—and not necessarily a part of the dining experience that would be considered good for you.

But perception is not always reality, and it’s not necessarily difficult for quick-service restaurants to feature desserts that are nutritious, low in calories, and, yes, even healthy.

“There are actually many good options available at restaurants right now, and new products are being added all the time,” says Kerry Neville, spokeswoman for the American Dietetic Association and a Seattle-based registered dietician.

Click here to visit the QSR website  and read the entire article.

Join Franklin Foods During The Research Chefs Association Conference in Arizona!

March 15th, 2010 (franklin)

Please join us during the Research Chefs Association Conference in Phoenix, Arizona at our Hospitality Suite sponsored by Carla’s Pasta.  Again this year, Executive Chef Jason Gronlund is is hosting this function to bring together friends, colleagues and conference participants to relax and enjoy light refreshments with your favorite beverage. Co-sponsoring this event are Franklin Foods, Gum Technology and CRYOVAC.  We hope you can find time in your schedule to attend this enjoyable function. Franklin Foods will be showing our products that can assist your company develop Better for You menu selections that address the expectations of today’s health-conscious consumer.

Visit the Grand Hyatt Regency Hotel in Phoenix, Arizona on March 19-20 at 7:30 PM in the Grand Canyon Suite, Room 747.

Franklin Foods is Getting Ready for Research Chefs Association Conference

February 23rd, 2010 (franklin)

As we prepare for the upcoming Research Chefs Association Annual Conference and Culinology Expo, March 17-20 in Arizona, an article written last month in the Wall Street Journal on large chain restaurants efforts to offer lower calorie menu items seems pretty timely to share and fits into our Re-Inventing Cream Cheese mission.  Article link: http://bit.ly/8KZuhA.  Hope to see you in Arizona.

Congratulations to Team Franklin Foods!

November 12th, 2009 (franklin)

Great news to share.  Team Franklin Foods has received the highest level rating by the Safe Quality Food Institute for both food safety and food quality. The entire team production team deserves a big congratulations. Next stop, the Private Label Manufacturers Trade Show in Chicago.  Check back for blog updates from the show!