INFB is headquartered in Denver, CO. Pictured above, Silverton, CO.
INFB's Dairy Clients
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Formerly hidden amongst brick warehouses, refurbished grill pubs and the lively artist community of Georgetown, WA stood the Field Roast Grain Meat Company. Started in 1997 when chef David Lee combined the traditional idea of Buddhist food "Mien Ching" with bold european flavors, Field Roast now makes an exceptional line of vegetarian grain meats.
Now we introduce our new production and office facility on Jackson street, where we have renovated an old dairy building which to make our grain meats. We are growing and stretching our limbs...say ahhhh with us!
Our family immigrated to the US in the 1970's, in pursuit of the American dream. With limited English, our family chose food to help establish ourselves in America. What began as a small restaurant sharing our favorite family dishes, turned into a quest to share authentic and healthy Asian foods beyond our restaurant doors. From a family-owned restaurant we are now a family-owned Asian food manufacturer—Lucky Foods.
In 1980, we developed our first product for wholesale distribution, the vegetarian Spring Roll. Since the launch of our Spring Rolls, we've expanded and now offer Pot Stickers, Potato Stix, Seoul Kim Chi and Pickled Ginger. For alternative diets, we offer Asian food products that are NON-GMO & Gluten Free, vegan and vegetarian.
At Lucky Foods, our mission is to provide Asian foods that are easy to prepare but also healthy. We are committed to making foods that are 100% natural and 100% delicious.
Outer Aisle Gourmet is dedicated to recreating traditional high-carb food favorites with nutrient-dense vegetables.
Our cauliflower pizza crust and cauliflower sandwich thins are naturally free of gluten, grains and nuts and are also low in calories and carbohydrates.
Old Chatham Sheepherding Creamery was born back in 1993 when Tom and Nancy Clark bought 600 acres of lush grassy fields in Old Chatham, New York to form a sheep dairy farm. It soon became the largest of its kind in the United States. The Clark’s were involved in every aspect of the operation for nearly twenty years, from helping design the barns and the creamery to making the cheese itself.