Friday, November 19, Breedlove’s Quality Assurance capabilities were taken to a new level when Mark Griffith (left), Rosie Marquez (right), and Blanca Perez (center) completed technical training on the RapidChek SELECT Listeria Test System.
“Listeria is a family of bacteria and some species are pathogenic, meaning it causes illness and possibly death,” says Griffith. “It probably wouldn’t harm anyone with a healthy immune system, but it could be lethal to infants, the elderly, and others with a weakened immune system including an unborn child.”
On Thursday, Breedlove Foods mixed and packaged the very first samples of the new RUF paste product, VitaNut-Pro using the newly installed equipment. This was only a test run of the production line to help our crew of experts know what tweaks and adjustments still need to be made. While this was not the official first run of the product, it was still exciting to see a handful of the product in the actual packaging. It looked good and tasted even better! We’ll keep you posted as the date of the official first production run draws nearer. It will be a big event here at Breedlove!
Breedlove Foods was honored to be one of three guest speakers for the District 2 T-2 Lions Club conference today! This coming year the Lions Club intends to take on the challenging issue of hunger and allowed the South Plains Food Bank, Salvation Army and Breedlove to lay the foundation of the hunger issue.
During the last year multiple schools and organizations raised money for Breedlove Foods dedicated to providing desperately needed food for Haiti relief. Each group’s individual efforts made an enormous difference in the lives of thousands of people. Out of that success was birthed the following idea.
Breedlove Foods has started manufacturing hygienic kits through the work efforts of volunteers. If you have a heart to serve, we would love your help creating hygienic kits to be sent all over the world.
No one enjoys eating the same thing every day, so one of the things we pride our food on the most is flexibility. There are endless ways to use our food if the chef is innovative enough to try. In the image to the left is a pair of burritos made using our Black Beans and Rice.