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Laurel Hill satisfies snackers who want healthy options without sacrificing flavor. “Taste and nutrition come together in our snacks,” says Laurel Hill President Jeremy Isenberg. “We’ve reduced sodium, reduced fat and added fiber while giving people an intense, authentic flavor experience.”
Jeremy’s family has been in the food business for three generations. His grandparents, Jay and Dorothy, established Laurel Hill in 1965 when they began importing capers, olives, artichokes and other foods that were scarcely available in the United States at the time. From Multi Grain Tortilla Chips to Oven Baked Pretzel Chips with less sodium than most, Laurel Hill is expanding the options for nutrition-conscious consumers who are passionate about great taste, too.
To make the most of every flavor, Laurel Hill Tortilla Chips are seasoned by “inclusion,” meaning the seasonings are incorporated into the masa dough so the flavor gets cooked right in. Laurel Hill Kettle Chips are made in small, slow-cooked batches, and the 40% reduced fat chips are kettle cooked, then flash-baked for superior crunch.
“We listen to our customers and raise the bar on what’s out there,” Jeremy says. “Nutrition is one component of that. We also focus on taste and quality. By having clear messages and information right on the package, we help consumers make clear choices.”