Fermentata uses Gills onions
Santa Barbara, Calif.-based Fermentata introduced its raw cultured onions, made from product grown by Oxnard, Calif.-based Gills Onions, at the National Restaurant Association’s May 20-23 show in Chicago, according to a news release.
The diced, fermented onions are designed for use by foodservice chefs.
“Many restaurant chefs want to but can’t experiment with traditional lacto-fermentation techniques on their own,” co-founder Simone Temkin said in the release.
The product is available in Fermented Classic Diced Onion and Fermented Golden Turmeric Diced Onion flavors.
Gills Onions continues to expand
As the foodservice industry continues to grow, Gills Onions, Oxnard, Calif., continues to expand, managing partner Steven Gill said. He credited the fact that their onions have an 18-day shelf life for the company’s continued growth.
The firm will expand its pickled and fermented items, released last year to the foodservice industry, into retail later this year. An exact release date is still to be determined.
Tanimura & Antle to offer organic onions
Tanimura & Antle, Salinas, Calif., will have organic supplies of its proprietary Artisan Sweet Italian red onions in August of this year, commodity manager Vince Gomez said.
Contract volumes are now available for the company’s conventional and organic red onions, he said. Promotions are available through September.
In addition to their 40-pound cartons, the firm offers a full line of consumer packs. They will ship from Yuma, Ariz., until mid-June when they transition back to California, where they ship from their Hollister, Calif., facility.
Telesis Onion Co. updates facility
Five Points, Calif.-based Telesis Onion Co. has added 26,000 square feet of covered space to their storage shed, salesman Mike Smythe said.
This year, a 5.3-acre solar farm is also powering their packing facility and irrigation.
The firm also cut back their white onion production, planting that acreage with red onions, Smythe said. He declined to disclose exact acreage.