Schwan's Company, formerly known as The Schwan Food Company, is a food company with approximately 7,500 employees. Having originated in the United States as a family-owned business, since 2019 the company has been a subsidiary of CJ CheilJedang of South Korea — with five major business units including Schwan's Consumer Brands, Schwan's Food Service, Strategic Partner Solutions and SFC Global Supply Chain. Schwan's Company no longer owns the home-delivery business that was known as Schwan's Home Service.
The Schwan's family maintains 100 percent ownership of Minnesota-based Schwan’s Home Service, a privately held, independent entity tracing to the company’s home-delivery business launched by Marvin Schwan in 1952. Schwan's Home Service sells frozen foods from home delivery trucks, in grocery store freezers, by mail, and to the food service industry. As of 2022, Schwan's Home Service will be rebranded as Yelloh.
Schwan's Company is widely known for its consumer brands, including Red Baron, Freschetta, Tony's, Mrs. Smith's, Edwards, and Pagoda.
Company history
In 1952, Marvin Schwan (1929–1993) began home delivery of his family's homemade ice cream (Schwan's Dairy and Dairy Lunch) to rural western Minnesota. Schwan's expanded to cover the Midwestern United States and made a number of acquisitions, including the Holiday Ice Cream Company and Russell Dairy. In 1957, the product line was expanded to include juice concentrates, and in 1962, Schwan's began selling frozen fish products.
During the 1970s, the company began selling pizza to schools, launched the Red Baron pizza brand for sale in grocery stores, and formed the Red Baron Squadron flight team to promote the brand. During the 1980s, Schwan's made further acquisitions, including pizza manufacturer Sabatasso Foods and Asian-foods manufacturer Minh Food Corporation. Schwan's opened a plant in Leyland, Preston, England in 1989. In 1990 Schwans started Schwans Canada, with an ice cream plant in Manitoba and routes in Saskatchewan and Alberta, but they ceased operations in December 1999.
In 1993, founder Marvin Schwan died of a heart attack at the age of 64. The Marvin Schwan Memorial Drive in Marshall is named after him. His older brother, Alfred Schwan, who had been the company's head of manufacturing, was named president.
In October 1994, the Minnesota Department of Health informed the company that 67 people in southern Minnesota had been infected with salmonella enteritis and that there was a strong statistical link between the illnesses and Schwan's ice cream. Schwan quickly halted the production and sale of the company's ice cream and began a public-awareness campaign asking people not to eat Schwan's ice cream products. An investigation found that the source of the contamination was a contractor's truck that had delivered ice cream pre-mix to Schwan's. The trucking company had inadequately washed the tanker truck after transporting raw, unpasteurized eggs. Schwan's actions in response to the recall were unconventional at the time and have since been imitated by companies facing recalls.
In 1996, Schwan's introduced the Freschetta pizza line and acquired La Roue du Pays d'Auge, a frozen foods producer in France. In 1998, Schwan's opened a pizza plant in Osterweddingen, Germany. In 2001, Schwan's acquired the Edwards dessert company from Ripplewood Holdings, and in 2003, the Mrs. Smith's dessert company from Flowers Foods. Also in 2003, the corporation changed its name from Schwan's Sales Enterprises to The Schwan Food Company.
In 2010, Schwan's teamed up with the TV series Top Chef and served dishes that were made famous by chefs that were featured on the Bravo television series.
In February 2019, the company announced it had completed the sale of 80% of the privately-held company's stock to CJ CheilJedang of South Korea, effectively ending the Schwan family's control of the company. Schwan's will operate as a subsidiary of CJ, but the family will continue to control 100% of the operations of the Schwan's Home Delivery Service. In March 2022, Schwan's Home Delivery announced that it was rebranding as Yelloh, a reference to the color of its trucks.
I love Schwan's skillet meals. I buy some every two weeks....
- 1 (8-ounce) package tortilla chips
- 1 (16-ounce) can refried beans
- 1 (1-1/4-ounce) envelope taco seasoning mix
- 2 cups (8 ounces) shredded Mexican cheese blend
- 1/2 cup guacamole
- 1/2 cup sour cream
- 4 scallions (green onions), thinly sliced
- 1 medium-sized tomato, chopped
- 2 jalapeno peppers, thinly sliced (optional)
- Preheat oven to 350º. Place tortilla chips in a 9- x 13-inch baking dish.
- In a medium saucepan, combine refried beans and taco seasoning mix over medium heat, stirring constantly until heated through; spoon over tortilla chips.
- Sprinkle cheese over bean mixture and bake 3 to 5 minutes, or until cheese is melted. Dollop with guacamole and sour cream then sprinkle with scallions, tomato, and sliced jalapenos, if desired. Serve immediately.
1909 – Margaret Sullavan, American actress (d. 1960)
1921 – Harry Carey, Jr., American actor (d.2012)
If the mouthwatering aromas wafting down the street haven’t told you, we will; May 16th is National Barbecue Day!
The purist in the world of barbecue either uses charcoal, wood, or gas and slow cooks the protein over indirect heat. While the type of protein and seasonings vary, each part of the country specializes in their own flavors and sauces.
For example, more tangy BBQ with a vinegar base can be found in North Carolina. South Carolina leans toward a sweeter sauce. The sauce can be applied thick or thin, giving it more of a glaze. Turn up the heat by adding spices and peppers. Smoking meat is another way to add flavor and tenderness, too.
Unique ingredients come from ketchup, mustard and Worcestershire, brown sugar, soy, and molasses. But you never know what combination of spices a barbecue master has in his or her repertoire. They’ve spent years perfecting their trade.
Pork is the original barbecue meat, but beef, chicken, lamb, and other proteins find their way into barbecue. If you think it’s just about the meat, you’d be wrong. The sides are just as important when it comes to good barbecue. An ideal coleslaw will pair well with a shredded bbq pork and make the perfect sandwich. The macaroni and cheese, potatoes and bbq baked beans – these are all staples of barbecue flavors.
HOW TO OBSERVE
Visit your favorite bbq restaurant. The best places have a line and sell out early. Or, plan ahead and make your one bbq.
And.... today is also
National Mimosa Day on May 16th celebrates the beverage of brunches! This simple cocktail offers a refreshing toast-worthy drink at celebrations of all kinds. Made with orange juice and sparkling wine, mimosas also add a bright punch of flavor the day after a celebration.
No matter the celebration, mimosas are served up in tall champagne glasses. They turn basic buffets and summer brunches into a festive occasion. You also don’t have to break the bank to make them. Fill the glasses half full with your favorite sparkling wine (it doesn’t have to be expensive champagne) and top it off with chilled orange juice. Garnish with an orange slice, and you’re all set.
Overnight guests will be delighted when you greet them with mimosas and an egg bake you prepared the night before. Or perhaps you’ll heat up the waffle maker. Whatever you serve, the morning will be a hit.
HOW TO OBSERVE
Mix up a couple of mimosas to go with brunch or a late breakfast. Learn to make them for baby showers, wedding showers, or other special occasions. It’s an excellent day for practicing toasts for those big occasions, too.
NATIONAL MIMOSA DAY
Jace Shoemaker Galloway, the Queen of Holidays, created National Mimosa Day.
