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NEW “Proper Portions” are here!
Coming up with a "proper" portion of flavor is both a science and an art.…
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Excalibur CEO reflects on 2018; teases what’s to come in 2019
We recently spent some time with Excalibur President & CEO Tom Hornstein for a conversation…
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Excalibur addresses global influence on protein industry for Independent Processor
The American appetite is expanding to include more unique flavors and international ingredients, especially in…
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Customer Spotlight: Thrushwood Farms
Before the farm-to-table social movement was as popular as it is today, Thrushwood Farms Quality…
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Excalibur’s new international flavors featured in Today’s Grocer
In the latest issue of Today’s Grocer, Excalibur president of research & development, Jay Hall,…
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Got wings? Get sauced with Excalibur’s Smokin’ Maple and Bacon Ale
Whether you’re preparing a party appetizer or a main meal, Excalibur wing sauces are the…
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InStore taps Excalibur for 2019 flavor forecast
Popular flavors found in today’s restaurants are also influencing the tastes of freshly prepared and…
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Excalibur’s fall flavors complement small and big game
Setting the plan for the upcoming hunting season involves more than scouting a location, checking…
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Excalibur’s expanded warehouse and new R&D facility helps deliver results customers love
This November marks the 2nd anniversary of Excalibur Seasoning’s expansion at the 44,000 square-foot production…
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Meet the team: Tyler Shepke, Certified Food Scientist
Congratulations to Tyler Shepke in Excalibur’s Research & Development (R&D) who recently earned his accreditation…