Articles Tagged with ''Rudolph Foods''

The brand's new Pimento cheese flavor is fried in lard as opposed to sunflower oil, responding to consumer demand for removing seed oil as an ingredient.

The brand is expanding pork rinds into professional kitchens, bars, and restaurant operations by hiring James Beard Award-winning Chef Tim Byres.

The chicharrones will begin rolling out to select retailers nationwide in early 2026.

Consumers want new and exciting options in puffed and extruded snacks.

The new leaders aim to provide value to members across the association's three pillars of education, advocacy, and networking.

Food donations are being coordinated by the staff of the Kroger Wellness Festival and Matthew 25: Ministries in Cincinnati to support hurricane relief efforts.

The snack-centric site’s new program recognizes outstanding players during the season.

The product blends the sweetness of honey and the spice of chili in a low-carb snack.

With baked iterations and new flavor combinations, pork rinds appeal to new consumers.

Rudolph Foods speaks on what's currently driving growth in the pork rinds category.