VANCOUVER, WA — Neil Jones Food Company – a family-run, privately held corporation headquartered in Vancouver, Wash. with tomato processing plants in both Hollister and Firebaugh, Calif. – has released what they believe to be the first “packed from fresh” Whole Peeled and Diced tomatoes in a 6/#10 Foodservice pouch.
The Old California brand #10 can-equivalent pouches are packed with fresh, in-season California tomatoes. The pouches provide a 36-month shelf-life, as well as a convenient EZ-open tear notch, increased safety (no can openers or sharp edges), a more consistent finished product, increased labor efficiency and reduced packaging waste and disposal costs.
“Given the reduced shipping cost per ounce of product and the efficiency savings Restaurateurs have experienced in the back of the house, we’ve found once they go Old California pouch, they rarely go back to cans. Adding Whole Peeled and Diced was simply a natural progression in bringing to market what our customers demanded and we are happy to oblige”. –Jon Holt, Global Sales & Marketing Director
Neil Jones Food Company has been a leader in tomato and customer-formulated tomato sauces since 1915, continuously seeking ways to offer value, quality and efficiency to restaurant operators around the globe.
The Old California family of pouch products includes the new Whole Peeled and Diced items as well as Crushed, Ground, Chopped, Puree, Paste, Pizza Sauces and Pasta Sauces.
About Neil Food Company
Neil Jones Food Company is an influential supplier to all channels of the food industry, including Chain, Foodservice, Retail, Industrial and International, and produces the finest quality California tomato products and Northwest fruits. They operate production facilities in Vancouver, Wash., Hollister, Calif. and Firebaugh, Calif. Brands include Old California, San Benito, San Benito Organic, TomaTek, Central Valley, Oregon Trail and EarthPure Organic.
The above report is a press release that has been reprinted in its entirety and does not necessarily represent the views and/or editorial style of foodserviceandhospitality.com.
