Commissaries, central kitchens and other offsite facilities that supply value-added foods to grocery perimeter departments have ramped up their demand for heat-and-eat sandwiches from San Ramon, Calif.-based Raybern’s, said Doug Hall, the company’s marketing director.
Food safety standards for instore delis that may have sufficed in the past aren’t capable of meeting the need of retailers, regulators and consumers in 2021, industry experts say.
Gilbert & Bernard has been named as a finalist for a national charcuterie award from The Good Food Foundation for its Wild Mushroom Pâté, a signature recipe in the brand’s new line of pâté.