The Free Press, Mankato, MN


March 10, 2014

All American Foods' ingredients in countless foods


“Once the retained sample is tested,” Mitchell said, “the sample is kept for three years so we can do further future testing if needed.”

Research and Development

All American Foods offers its clients the ability to take an ingredient from concept, through production trial runs to final application where a product is tested in their onsite kitchen facilities.

“We can do trial runs for people,” Mitchell said. “This basically means we can make a smaller batch of a proposed application. We then take that to our talented research and development team, led by Kathy Jacobson, to see how it fairs in the test kitchen before creating the entire application for shipment.”

The pilot plant and test kitchen areas are designed to bring applications from start to finish. They can even make different versions of a particular food item to see how it works with a particular application.

“We can test it, develop it, and tweak it right here and get immediate feedback,” Mitchell said. “Maybe they’ll say they want the sauce or the cream to be a bit thicker, we will work on making it thicker. If they want a different taste profile then we will work on that. If our research and development team is working on four different versions of a particular project, they will bring in between 10 and 12 people to taste test it.”

The All American Foods facilities are also Kosher Certified, Halal Certified and organically certified, on top of being independently audited and approved by GMA-SAFE. They also work with other regulatory agencies such as USDA, FDA, Grade A and the Minnesota Department of Agriculture, to ensure their products are delivered with superior quality.

“There is more gluten free products coming to the market all of the time,” Mitchell said. “It’s what the people are asking for and that’s what we do. We will test the product to see what’s going to happen to the product when it changes to meet the needs of the market.”

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