Coast Packing Insights

Lard is being smeared on sourdough, draped over scallops and boiled up for triple-cooked chips – and it might even be good for us. Are you a fan of pig fat?

You think you’ve got marketing challenges? Think what it’s been like for Coast Packing, a top supplier of lard and beef tallow, two products dietitians scorn as cholesterol producers of the first order.

Lard and schmaltz are being smeared on bread, plopped on pizza, ladled on mash potatoes — and experts say this “animal fat craze” may even be healthier for us.

Up until the 20th century, Americans commonly used lard as a cooking fat, shortening or just a spread to be enjoyed with a slice of bread Then, as NPR pointed out, the public came to regard pig fat as exceptionally unhealthy.

Clean-food trend and new regulations converge to rehabilitate animal fats

Consumption of animal fats is on the rise, and the trend is led by millennials, according to a new survey from Coast Packing Company and Ipsos Research.

Before the trend toward plant-based oils gained traction, us Brits would consume good old-fashioned lard without fear.

The Italian fatback finds its way onto salumi plates, burgers and tacos across the US

Flavor inspiration from the Pacific Rim (think Asia, Oceania and the western coasts of North and South America) are popping up in grocery stores and restaurants as people continue to explore more of the world through their palates.

CHICAGO — Without fat, many foods lack substance. Fat dissolves and concentrates flavors and aromas, and depending on the source, may bring its own flavors to a recipe. Think: buttery croissant, coconut cream curry and sesame oil stir fry.

Depending on your age, you may or may not be familiar with lard. The cooking fat was once a staple ingredient in home kitchens, though over the years, it has become something of a mysterious one.

When it comes to baking, everyone has their choice of “fat” or oil that they prefer to use. For some, it’s butter; for others, it’s a vegetable shortening like Crisco.

Coast Packing, the largest supplier of animal fat shortenings in the Western United States, has rolled out its evolving, interactive TasteMap, a national initiative built on more than five years of pointing consumers to places where they can taste the difference lard and beef tallow make in all kinds of food.

In the latest animal fats study from Coast Packing, a leading supplier of animal fat shortenings in the Western United States, roughly half of the more than 1,000 Americans sampled like what animal fats do to the taste of various dishes.

Every year, as myself and my fellow judges in KCRW and Gustavo’s Great Tortilla Tournament are about to announce the winner of the Golden Tortilla, Good Food host Evan Kleiman sighs the same lament on stage.

There’s nothing like a summer block party to kick off a company’s next 100 years… and in Vernon last weekend, Coast Packing greeted friends and family with vivid reasons for its longevity. See our feature in Food & Beverage Magazine..

Along with hundreds of employees past and present, Coast celebrated a century of transformation — and 100 years of great taste — during an afternoon dedicated to showcasing both the staying power of family leadership and the enduring appeal of food that is authentic, traditional, and just plain delicious. See feature story on PerishableNews.com…

With carnival games, music, and a special appearance by Coast’s 3500-hp ’69 ProCharger Pro Mod Camaro, the program for the day’s festivities paid tribute to Coast’s extended family, including City of Vernon officials and the Vernon Chamber of Commerce. See article in National Provisioner…

An integral part of Southern California’s restaurant, baking and food industries, Coast is the number one supplier of animal fat shortenings lard and beef tallow in the Western United States. The company was founded in 1922 as a livestock and meat‐packing business and expanded over the years into a food‐industry leader. Read about our 100 Year anniversary in the latest from QSR…

“These days, it’s not that unusual for a company to hit the century mark.” says Eric R. Gustafson, Coast’s Chairman and CEO. “People, after all, are living longer than ever. But not that many companies connect their business trajectory to stories, personal stories, as profoundly as Coast Packing does. Read about 100 years of Coast in the lates from FRS…

VERNON, CALIF. – Ronald “Ron” Rieder Gustafson, president of Coast Packing Company (Coast), died at the age of 78 on June 25, surrounded by his family.

Coast Packing Company, a leading supplier of farm-fat-based shortenings, has announced the winners of its fifth annual #LardLovers Recipe Contest, a tribute to the staying power of comfort food. The company called for any unique, unpublished recipe that uses lard, in sweet or savory categories, with the winning recipes being announced on December 8 for National Lard Day.

An integral part of Southern California’s restaurant, baking and food industries, Coast Packing Company, the number one supplier of animal fat shortenings in the Western United States, officially turns 100 today. February 18 coincides with the birthday of Ronald R. Gustafson, the late family patriarch and Coast’s 3rd generation leader.

Coast Packing Company, a leading supplier of animal fat shortenings in the Western United States, officially turned 100 on February 18, coinciding with the birthday of Ronald R. Gustafson, the late family patriarch and Coast’s 3rd generation leader.