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Founded in 1986 in Queens, New York, Sabra Dipping Company is a leader in the refrigerated dips and spreads category and producer of America`s top-selling hummus. Sabra`s award-winning products offer consumers fresh new ways of eating and connecting and include a variety of flavors of hummus and a wide range of refrigerated dips and spreads including salsa, guacamole and Greek yogurt dip. Sabra Dipping Company was formed as a U.S./Canadian joint venture between Strauss Group and PepsiCo. The joint venture draws on the expertise of both Frito-Lay, a division of PepsiCo, and Strauss Group to continue building this growing business. Sabra`s core values are to be passionate, open, trusting, caring and daring.
Florida Crystals Corporation is a fully integrated cane sugar company, guiding its sugar from the field to the table. Florida Crystals farms 190,000 acres of land in Palm Beach County, Florida, where it also owns two sugar mills, a sugar refinery, a packaging and distribution center, a rice mill and the largest renewable power plant in North America. Its renewable energy facility delivers clean power to its sugar operations. Florida Crystals is the only producer of certified organic sugar grown and harvested in the United States. Its subsidiary, ASR Group, is the world`s largest cane sugar refining company, which owns and operates sugar refineries in Louisiana, California, New York, Maryland, Canada, Mexico, England, Italy and Portugal. Its products are marketed through its brand portfolio: Domino®, C&H®, Redpath®, Tate & Lyle® , Sidul® and Florida Crystals®. Florida Crystals is headquartered in West Palm Beach, Florida.
In the early 1980s, as an alternate career, David Briggs began evaluating opportunities within the restaurant and bar industries. He quickly noted the dislike most establishments had for frozen drinks. This dislike stemmed from the complicated mixing process that slowed down customer service. Also, while customers wanted frozen drinks, the operators were not marketing them properly. The drinks that were available were of inferior quality, limited selection and premium priced. Based on a vision to revolutionize the way frozen drinks were treated in the market place, David Briggs began an extensive research effort focused on developing a variety of high quality frozen drink products that could be prepared in a consistent manner. Prepared with the development of more than 20 unique frozen drink offerings (primarily alcoholic), Briggs introduced the frozen specialty drink concept in the New Orleans area on January 2, 1983, known as New Orleans Original Daiquiris. This concept focuses on the sale of frozen specialty drinks at locations that provide a casual, conversational atmosphere, are well lighted, clean and appeal to a broad clientele base.
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