American Bay Area-based Renegade Foods announced a tripling of their production capabilities and added more than 20 new accounts. Additionally, the company said they had eliminated 80 percent of their packaging while dramatically reducing shipping costs.
Since the shelf-stable announcement of its charcuterie range, the company has grown more than 40 percent in its wholesale business.
"We felt that shelf stability would be a game changer, and it is proving to be true," said Iona Campbell, CEO and Co-founder of Renegade Foods.
"Demand is up, and our retailers and wholesale accounts appreciate the ability to cross-merchandise our products throughout their stores. And with our upgraded production capabilities that can maintain our limited processing with only wholesome ingredients, we can meet the increased demand and future growth without sacrificing the wonderful flavours and quality Renegade has become known for."
Campbell said that the company's commitment to creating delicious food is fueling its growth, leveraging age-old techniques and high-quality ingredients.
"We are part of an emerging and growing category of foods from plants that use wholesome ingredients and traditional methods for flavours and textures,"
He continued that Renegade Foods ‘tool kit' is what chefs have used for 1000s of years of fermentation, spices, and smoking with flavours created naturally and coming from the food itself.
