Posted July 22, 2016
Major Peters' Bloody Mary Mixes Rack Up More Awards in 2016
Major Peters' is pleased to announce our award-winning taste has garnered us a third consecutive year of hardware from the 2016 SIP Awards and 2016 LA Spirits Awards.
Posted May 08, 2015
Arcobasso ready to pour on the flavor at National Restaurant Association conference
From savory sauces to delicious cocktail mixes, visitors to the 2015 National Restaurant Association
can get at taste of what customers everywhere are craving. See what Arcobasso has to offer at Booth 7677 and 7675 with a delicious lineup of Awesome Sauce to dress up those favorite food service items...plus the zesty taste of Major Peters' Bloody Mary mixes and bar basics to mix up the perfect blend of palette-pleasing profits. Stop by and check it out!
Posted October 24, 2014
Arcobasso Foods Earns Best New Product Launch Award at PMA 2014
It's good to see great taste get rewarded! That's why Arcobasso is pleased to accept the award for Best New Product Launch at the recent PMA Fresh Summit Convention and Expo. Arcobasso introduced five new flavors including Southwest Ceasar, Thai Chili Lime, Gorgonzola Blue Cheese, Tangerine Honey and Asiago Ranch. Four flavors are available in 10 ounce sizes with some of the flavors available in gluten free and fat free options.
Posted October 23, 2014
NACS 2014 attendees see that size really does matter
Attendees at NACS 2014 saw firsthand that great things sometimes come in smaller packages... 12 ounce packages to be exact. In fact, Arcobasso introduced a lineup of sauces in convenient 12 ounce sizes with newly designed shrink-sleeve labels. The new lineup complements the 18 ounce bottles and will be available in January of 2015.
The Arcobasso Team showing off the new booth:
Sauce 911! These tasteful nurses spread the word about Safe Eating with tips and the "Cure for the Common Food" with "sauce shots" for attendees throughout the show floor.
Posted July 18, 2014
Arcobasso flavors winning entry at FARE Culinary Competition 2014
Winning a culinary competition takes creativity, inspiration, and of course, the right ingredients. Arcobasso is proud to have been a part of the winning dish created by Ben Lucky, director of foodservice for Sprint Food Stores, August, Ga., and Pete Torres, executive chef at the Dallas Medical Center.
The team used Arcobasso's chipotle raspberry and garlic parmesan sauces in their winning creation. The competition was held in Dallas, Texas, June 16 - 18.
Posted March 30, 2014
Vegas gets a taste of Arcobasso at two delicious industry shows... the Pizza Expo and Nightclub & Bar Show
Vegas is known for its "spicy" night life, but last week it got a taste of some seriously delicious sauces, dressings, and Bloody Mary mixes at the Pizza Expo and Nightclub & Bar Show.
The Major Babes were a Major Hit!
Visitors got a taste of the delicious Major Peters Bloody Mary mix and scored a t-shirt by taking on a Major Babe in pop-a-shot.
Meanwhile, in the next hall, the deliciousness continued where samples of sauces poured freely at the Pizza Expo.
Visitors to the Arcobasso booth at the Pizza Expo sampled their famous pizza and wing sauces, customizable for restaurants and chains nationwide.
Posted March 20, 2014
Arcobasso Ready to Spice Things Up at the Nightclub & Bar Show
What do you get when you mix the savory taste of Major Peters Bloody Mary mix with the fun and frivolity of Las Vegas?
We'll soon find out as Arcobasso unveils its new line of beverage drink mixes at the Nightclub & Bar show March 25 and 26.
Posted October 24, 2013
Arcobasso gets "saucy" at NACS 2013
Atlanta never tasted so good as when NACS and the Arcobasso Foods team rolled into town. Once again this year, no dog was left naked as we covered the show floor with our "Get Sauced" aprons and shirts that could be seen all the way from Japan!
Here are a few shots of the fun:
Posted October 04, 2013
JOIN US FOR THE PMA FRESH SUMMIT CONFERENCE
We'll be introducing some fresh new tastes at the Produce Marketing Association
show in New Orleans, LA, Oct. 18-20, 2013. Taste all the savory new flavors of refrigerated dressings at booth 367.
Posted October 04, 2013
JOIN US AT THE 2013 NACS CONFERENCE!
The National Association of Convenience Stores is hosting their annual conference
October 12-15, 2013 in Atlanta, GA. Visit us at Booth 6043 and vote for the next flavor of sauce to seriously sauce up your food sales.
Posted October 26, 2012
PANERA BREAD® DRESSINGS FASTEST GROWING AMONG REFRIGERATED DRESSINGS BRANDS.
St. Louis (October 26, 2012) - Arcobasso Foods, a leading producer of custom dressings
and sauces for a variety of customers in the food industry, recently announced results
of a study that found the Panera Bread Dressings brand to be the fastest growing
among the top 10 brands in the refrigerated dressings category. This bucks the trend
of relatively flat growth in the salad dressings category overall.
Refrigerated dressings, when combined with food categories such as fresh produce,
can extend this growth trend to those categories. "Many grocers are taking advantage
of this growth in refrigerated dressings to help spur sales in their fresh foods
category," commented Pat Newsham, president of Arcobasso Foods. "By simply adding
the Panera salad dressing line to their product mix, grocers and retailers can see
an immediate impact to their bottom line,"he added.
Posted March 15, 2012
ARCOBASSO FOODS ADDS CAPACITY WITH MOVE TO LARGER MANUFACTURING FACILITY.
St. Louis (March 2012) - Arcobasso Foods, a leading producer of custom dressings and sauces for a variety of customers in the food industry, recently announced the move of their production facility to 8850 Pershall Road in Hazelwood, Missouri. The new commercialized space, only three miles from Lambert-St. Louis International Airport, is 15,000 square feet larger than the previous facility, allowing Arcobasso to provide more service options and swift speed-to-market capabilities with the same high-quality products their customers have come to know and trust.
"Today’s consumer palette is constantly changing and becoming more sophisticated," said Patrick Newsham, president of Arcobasso Foods. "Food companies must adapt to the individual needs of their customer while maintaining a competitive price, quick turnaround and quality products. We aim to provide our customers with superior products and service, and this new facility allows us to do that in addition to offering even more options to make their product truly unique."