Smithfield Foods rebrands foodservice portfolio

By Aidan Fortune contact

- Last updated on GMT

Smithfield has rebranded its foodservice arm to Smithfield Culinary
Smithfield has rebranded its foodservice arm to Smithfield Culinary

Related tags: Pork

Smithfield Foods has rebranded its foodservice operation to Smithfield Culinary.

Previously known as Smithfield Farmland, the new name is designed to leverage the corporation’s position as the world’s largest pork processor and industry leader in sustainability, and highlights the involvement and leadership that it has within the culinary community.

According to Smithfield, it has experienced significant growth in its foodservice business, prompting the decision to create a dedicated branding that represents all of the company’s culinary-focused initiatives. From establishing chef advisory boards and forming product innovation labs, to partnering with leading culinary schools, Smithfield Culinary has evolved from simply selling products to positioning culinary arts as a key cornerstone of its business model.

Our company – a leader in pork, value-added protein specialties, and now culinary arts – is driven by those who have a passion for great food blended with insights and innovation,”​ said Chip Morgan, director, marketing brand strategy, Smithfield Culinary. “The new Smithfield Culinary name encapsulates all of the effort that we have put toward immersing our brand within the culinary community, resulting in better programs and services that inspire those cooking with and consuming our products.”

Through Smithfield’s innovation centres, passionate chefs, culinary partners, extensive research and development, and industry-leading commitment to sustainability, customers could expect to see a wide product portfolio that meets the taste demands of today’s evolving consumer, said the firm. Smithfield Foods’ foodservice brands, which fall within the Smithfield Culinary umbrella, include Carando, Curly’s, Eckrich, Farmland, Margherita and Smithfield.

Earlier this month, Smithfield donated US$50,000 to the Foundation for Meat & Poultry Research & Education,​ a non-profit research, education, and information organisation.

Related topics: Industry & Markets, United States, Pork

Related news

Show more

Related products

Microbiological safety of raw-fermented sausages

Microbiological safety of raw-fermented sausages

Jungbunzlauer | 18-Feb-2019 | Technical / White Paper

Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration...

From trust grows success

From trust grows success

K+G Wetter | 09-Oct-2017 | Data Sheet

The award winning company Wünsch’s Fleischspezialitäten sets new quality standards for meat products – using machines made by K+G Wetter.

Related suppliers


Post your comment

We will not publish your email address on the website

These comments have not been moderated. You are encouraged to participate with comments that are relevant to our news stories. You should not post comments that are abusive, threatening, defamatory, misleading or invasive of privacy. For the full terms and conditions for commenting see clause 7 of our Terms and Conditions ‘Participating in Online Communities’. These terms may be updated from time to time, so please read them before posting a comment. Any comment that violates these terms may be removed in its entirety as we do not edit comments. If you wish to complain about a comment please use the "REPORT ABUSE" button or contact the editors.