The Free Press, Mankato, MN


March 10, 2014

All American Foods' ingredients in countless foods


The leading areas All American Food’s specializes in is, confectionary, bakery, salad dressings, dips, beverages, soups, sauces, processed potatoes, cheese powders, flavor enhanced cream powders, such as sour cream and yogurt powders, high fat powders, dairy powders, and dried nonfat buttermilk and whole milk substitutes. All American’s Pro Mix line offers those markets ingredients that are not over-engineered which maximizes the users functionality and nutritional goals while also lowering their cost per pound.

“Let’s say your company is using milk,” Mitchell said, “we will give you exactly the amount of protein you need, the exact amount of fat you may want in your finished product and so forth. We can even reduce fats. Our mixtures are very specific to the application of the client.”

Production Line to Lab Testing

All American Foods production line used to have nine people assist with the creation or mixing and bagging of an ingredient or application. At that time, they could produce between 60,000 and 80,000 pounds of shippable material in one shift. Since their entire system went to automation, today their production runs on four people and produces 200,000 pounds in a single shift, more than doubling their daily output. All America Foods also offers a broad range of packaging sizes from 50 pound bags up to 2,000 pound super totes.

Once an application is created and bagged, a sample is taken to the lab where Todd Block and other lab technicians perform product testing duties. They make composite samples which is essentially a small sample of each sample drawn from a specific production lot size. The composite sample is then tested for standard plate counts such as, yeast, mold and other microbes. They also check for other items such as moisture and fat so they ensure the product meets the specification required. All salmonella testing is conducted off site, by an independent laboratory.

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