Dairy Processing - January/February 2023 - 21

Treating everyone like family keeps Sargento Foods
moving forward in the natural cheese category.
by Pamela Accetta Smith | pasmith@sosland.com
I
nnovation can help drive a company's success. But in order for
a company to be innovative, it needs a specific mindset and
processes in place that allow it to be truly open to new ideas.
For Sargento Foods, nothing rings more true. Founded in
1953 in Plymouth, Wis., Sargento leads with innovation, and is
proud to be the company that successfully introduced America
to pre-packaged sliced and shredded natural cheeses and
cheese blends.
As the leading national brand of natural cheese in the United
States, and with more than 2,300 employees and net sales of $1.5
billion, Sargento is a family-owned company that has been a
leader in the cheese category for close to seven decades.
" We pride ourselves on our innovation successes over our
almost 70 years of being in business, " said Louie Gentine, chief
executive officer, Sargento Foods. " We were the first to have
prepackaged, shredded and sliced cheese for consumers. What's
more - and fun - is we were the first perishable food product to
have a press-to-close or resealable feature on its package. "
Sargento is in its third generation of family ownership, and
is dedicated to creating a company culture of treating everyone
like family.
" It started by my grandfather, Leonard Gentine, back in
1953, " the CEO said. " At the core of the company's culture is the
business philosophy he started from day one, which is to hire
good people and treat them like family. And that very simple
message runs through our organization today. "
A SENSE OF FAMILY
Gentine said the company culture at Sargento comes down to
how its people show their care and appreciation for each other.
" I think the way it really comes to life is in how people show
mutual support and respect for each other. And that could be
working out on the line in one of our manufacturing facilities, or
working on a new creative project in our marketing department, or
working with our vendors and suppliers that help us do what we
do, " he said. " That's where you really see the culture come to light. "
The philosophy also involves building long-term value for
stakeholders, he said, adding that group includes Sargento
employees, customers, suppliers and the community. Gentine
DAIRYPROCESSING.COM | JAN-FEB 2023 21
Sargento Foods chief
executive officer
Louie Gentine (left)
and Mike McEvoy,
executive vice
president of
operations.

http://www.DAIRYPROCESSING.COM

Dairy Processing - January/February 2023

Table of Contents for the Digital Edition of Dairy Processing - January/February 2023

Dairy Processing - January/February 2023 - Intro
Dairy Processing - January/February 2023 - 1
Dairy Processing - January/February 2023 - 2
Dairy Processing - January/February 2023 - 3
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