Alright , this is the Walk it Talk podcast , and I am Carl Fiodini , your host . We are at the World Food Championships in Dallas , texas , and it is busy . I love this . It's our first time here . I got to be a master judge on I don't know , bacon , like of all things . Bacon , right . Seafood , the Junior's competition . So far , I'm having a blast .
Alright , now , what I also enjoy doing is this Now we're doing an interview . Right , we got cameras everywhere . We're having a great time . I have Tommy and . Aaron from Diversified Foods . This is a dairy company , full line dairy . They have a special , very interesting product that we're going to get into that I am very interested in .
Tommy Aaron , thanks for being with us at this awesome event . How are you guys doing ?
Doing well . Thanks for having us here today . We're here showing our shelf-stable dairy products and all the chefs here in the center are using it and all their food products .
You know , I saw you did a nice donation for everybody to use the product and we thank you for that as well .
Yes , we're the only dairy showing here today .
That's excellent , so alright , so your value proposition .
Well , we're one of the two shelf-stable dairies in the United States . All over the world shelf-stable dairy is very popular and it's now getting to the United States .
About 20 years ago , one of our founders was at a food conference in Puerto Rico and saw a shelf-stable dairy there and brought it back here to the States and he started building his company 20 some odd years ago and in today's world , shelf-stable dairy is one of the best-patchest growing dairy categories . What's your shelf-stable dairy ?
On our traditional dairy , like whole-dairy , 2% or 1% is 12 months un-refrigerated . Well Mark , on our cream items , like whipping cream , half and half , it's nine months all un-open and once it's open in its traditional dairy , 14 , 15 days refrigerated . Chef Jefferson .
Yes , how does that appeal to a cat like you ?
You have no idea who's a chef-y chef , what's up ?
So let's put this way .
When I used to work for a broadliner , we covered a footprint in Key West , and one of the most vital real estates a restaurant has is not their kitchen , let me tell you that much , and their cooler space is really tight . This frees me up to have another set of whatever I need in my kitchen cooler . That's number one .
Number two we have a thing called hurricanes , every once in a while that come around Florida . Guess what ? I don't have to worry about when it goes out if I'm using shelf-stable dairy .
I'm going to throw something out there , and this is not Food service related , but you know , I've got . I've got young children . There's no one you know I've got an eight-year-old and a five-year-old . I'm an old guy , I started late we're gonna take , so this product for me to have at home would be a phenomenal .
Like really , it's a it's just a piece of mind sort of a product , just for giggles .
Are you ?
doing retail as well .
We are doing some retail , but we also we also have our branded partners that we do retail with , which is Bordendary very far and and very pure , other than on ourselves , but we leave on ourselves brand speaking young children .
We recently came out with a Cap we have a hat mine as well , other than our courts where you do a screw top on the children Like a sippy cuffs .
No , kidding oh no , no mess man .
Chocolate milk we also . Alright , so why don't you Before we ?
get further .
Where , where can your average chef ? You know where can , where can chefs get your personnel . You know purchasing directors what ? Where do they find your products ?
Okay , all restaurants change their chefs , whatever they used to go through a bottom line or like an assist to go use foods , and that's where you can find our products .
Okay , so are you in your multiple brand , multiple distribution house , right , that's exactly worship nationwide .
Where's your , where's your warehouse , ready for you from ?
our , our company is based out in New Orleans but we have three production plants , one in Utah , one in West Virginia and one in upstate New York , about to open another one up in the Midwest , the United States . But we ship all over the United States from all those different broadliners .
Yeah , are you in ? Are you in South ? Are you in Florida yet ?
No , yes , we're in Cisco locations down in Florida .
Perfect , now you private label , private past , you as well .
We have our branded lights and partners , which is ordinary , very , very you did so you're not .
You're not packing or go packing for you . Like us , free to just go or do them .
We're in that conversation right now .
I love the whole white label .
It's very minimalistic on that , like when you look at the label here , and especially the half and half . I love how it's kind of like the different shades of coffee on that . That was brilliant for marketing . Yes , is that what you're going for my man ? To give me some ?
No , you're exactly like that .
Oh no , you're right , you run over .
No how they know it's a holiday .
No , I guess it's a calm , not yeah , it's a zeigless , not , it's a eggless .
Not exactly right , look at .
Carl's face down so .
All right , here's what I'm getting at . Are we gonna be able to crack one of these ? Not necessarily to this moment . Are we cracking one of these ?
open . By the way , these are all going home .
If you'd like to crack one open , you're more than welcome .
Yeah , dude , I've never tried and you can crack it right out . I've never had eggnog before Carl it's coming .
All this is going home to us . They already told me .
Oh , okay , I didn't know that . Crack away , buddy , Crack away . I'm not gonna do that , but I because listen .
We need to get the kerf ball burned . Yeah , I didn't hear it .
I'm not Dude . Yeah , I know we are there , we're gonna get them in .
from yesterday , I know what we're doing tonight . Yeah , exactly .
There you go , there you go . So we're from .
Florida . Okay , and you know . So Jeff has been in the business for a long time . I've been in the business about 30 years . He's older than I am before .
But you know our relationships , the audience that we cater to the most one to our foodies , right , and obviously if you're into food , you're into us , but really it's chefs and people in the kitchen , people who are part of the purchasing process . Follow us .
The relationships that I've been very blessed to kind of have established over the last 25 years are in the thousands across the state of Florida , and that was what I did . I was a director of sales , been in sales for a long time Sales teams , sales chefs across the state . This is what I love to do .
So communicating with these people right here , that guy and his ilk , is what we enjoy doing , right ? So we're gonna mess around with the product and I hope , because I'm excited about it .
Wait , they didn't have two other products here . They have flavored creamers , they have a hazelnut and a peanut butter sauce . I forgot the other one .
Now , the hazelnut , and it's the regular , oh regular . And you also have almond milk , and one thing we're introducing here in several weeks will be the only shelf-stable buttermilk in the United States . Buttermilk , yes , buttermilk .
Wait . And also I want you to point out you didn't see this , the one over from the hot-nog . It's the other black and white . Yeah , Look at that , it's the heavy whipping cream shelf-stable 36% . Wow , Hello .
So you're doing like so this is all shelf-stable bro , All right sir .
What about ?
liquid eggs no On the holiday nog , it's eggless , Eggless .
but a pow . Is there a pattern rate ?
We have formulators who come in and they formulate these different products for us and they all take like the regular eggnog and they'll turn around and they'll formulate where we'll match to it .
But that , just to clarify , is eggless but not plant-placed .
That is right .
That has got cream in there milk salt .
Right , that's exactly right . So I'm making sure we write that right .
I don't want to get an email saying , hey , I heard that guy , we got him .
We got him .
And the reason we came up with that is we had a large coffee chain came to us and they were doing eggnog for the holidays and they said , or a lot of our customers were asking , you have an eggless snog . And we came up , we developed one and there you go Ain't no eggs came to you ?
Yes , I mean , that's pretty awesome . Yeah , I just , I didn't realize there's that many people out there that hello , it's called egg nog .
Egg is being nog , I'm really excited , I really am gonna like dissect that .
And you wouldn't believe how many people come to us and say we're glad is eggless , really Right , right . And when you , when you try the product , it tastes just like a traditional egg dog and it's eggless .
I am so excited , aaron , aaron .
So your role is what ?
Yeah , so this is my first World Food Championship that I've ever attended . I'm actually a reporter and analyst for finance and TV show host . So this has been a very fun experience for me . But what I actually enjoyed doing was walking around and seeing all of the chefs that were utilizing our product .
So I found a team that was actually competing in the seafood division and they were using the whipping cream and I was able to do a live interview while he was cooking with it and saw what his product was like afterwards and I thought that was really cool . So seeing it , seeing everyone taste it , has been really enjoyable .
And then I mean the marketing is stunning . So if we had all eight or nine of our cartons up here , you would see the different colors that we use yeah .
I'm looking over to my right , there's a green and gray or like a light brown , and there's a beautiful blue that was deep blue .
Do you know if there's going to be other competitions this week that your product will be used ?
Well , during the whole competition itself , these , these products are sitting on the kitchen , on the tables .
So anybody can use that .
Yes , we're putting them out every day , so I don't know if he's using it , though , right .
I swore to hear the thing when I was , when I was just judging the seafood competition . That's where I was introduced .
I should say , introduced .
I was made aware of the product and but I didn't really pay attention to it because , you know , in the judging process going forward .
If I see this product back there for the chefs to use , I'm going to kind of get into a little bit , because I do want to hear , I do want to hear some of some real time analysis of kind of what it is and how it's working , because I am a equipment geek but I'm also a food geek , so I very much am intrigued by all of this . What , what can you ?
I mean , I know that how are you going to feed me with this ?
Yes , well , that was pooch , and I will be doing some stuff there . Either it's going to be tonight or going to be tomorrow , but we're going to put our milk here . No , they don't have this coming out . It's coming out , coming out . Oh yeah , you were thinking you were taking the way I was already . Yeah , I got you , I got you .
So I will tell you , we also have our own booth here at the show , and a lot of the chefs have come by said , oh my gosh , we forgot our dairy products . Oh wow , and ours has been sitting on the table and so they've been using it and they've been coming up to the same . This is unbelievable product .
Oh , you know we forgot to mention . I apologize . We talked about it in the green room , which is right next to me . You can take your product and go outside the refrigerator , then back into the refrigerator . Outside the refrigerator , long as it's not open , that's right .
You can love the fact that somebody messes , leaves it out , oops , and it's well , you say leave it out .
It was on open to begin with , Correct .
Right , let's let's see .
Right , Right . Let's say your your delivery . The driver left that out and you come in . Don't freak out , because it was supposed to be in the refrigerator and it's cold . You're not going to have to keep it dry .
Stories are recommended for we recommend you . Well , our distributors deliver to your restaurant . They're driven by drivers on dry trucks or refrigerated trucks , and then when it gets to the restaurant , they'll store them either or .
But once you've popped the top and opened it , then it's because of like traditional dairy , which has like a 15 day shelf life , but prior to refrigerating . And it's up to your time . What's your depending ?
on that . That's why I wanted to reiterate Cause , like you know , you get a US food or Cisco or GFS . They're shipping it on a refrigerated truck . When it comes in , you're going to be all oh my God , I got to put it in the refrigerator . No , you don't need to . So you can go in the storage as long as it's not again not open .
Right , the original seal .
Yeah , if you're buying in retail , you don't have to rush home to put it in the fridge With that luxury of , or , if you forgot it , I love a list of retail applications .
if there's any out there , we could talk off the air about that .
You mean markets that they sell to or like what retail would ? They could do with this Both . I can tell you what you can do with it . My brain is Anything you want . Anything you want . Right , it's literary .
It's like a digital diary , but it's shelf stable , yeah .
And it should have all the properties . When you're using something let's say you're using heavy whipping cream you should be able to have it whip up into a whipped cream . Right , there's . I saw you have some stuff in there that would help that out , but still it's the same purpose that you're going to just substitute that 20 or 12 .
And , by the way , how does it pack ? That's a great question .
On our courts there are 12 to a case .
Right , so same style if I was going to get 12 courts with heavy whipping cream . But I don't have to have it in my cooler , that's right . I could put it on my shelf .
That's right .
Or on the floor . So it's just above the .
Right . And the difference between shelf stable and traditional dairy is we've pasteurized ours at a higher temperature than traditional dairy . We kill all the bacteria out of it basically by doing it at a higher temperature . The traditional dairy they do not . That's why it goes bad in 15 , 16 days .
Now , since you're saying that's a higher temperature , can you use this in baking applications where it has a little fall , or or it actually can use it in all kinds of baguettes .
Awesome , they're cooking here with the whipped cream with the dessert or the pasta dishes they're cooking with it .
And then on the buttermilk , same thing .
You can make your dressings , ranch dressings , your brisket pancakes , whatever it is .
Awesome . All right , I think that they're gonna get real loud here in a second . I just wanna say thank you , tom and Aaron , for hanging out with us and kind of opening the door to this . Sorry , how should people look for this ? Should they go through their sales rep versus go US Food or go to your website ?
You can go to our website , wwwdegeneristfoodcom , and there's also a QR code there and there's all kinds of information .
Perfect . And you , young lady , how do we find your content ?
Yeah , my name's Aaron Gambrell , but my TV show name and handles on socials are the Blonde Broker .
So that's your street name ? Is what you're saying ? That's it , Blonde Broker .
Perfect , but now I'm gonna broker and air eat so , oh my goodness , there we go .
Okay , thank you very much for being on the program . Thank you so much , and we are out .