California Milk explores Chile  

Espacio Food and Service is the most important food show in Chile. It was held from September 27th to 29th in Santiago de Chile, Chile where the key contacts of the industry get together to share trends of products, services, and technologies. 

California Milk took part for the first time in the show to explore the Chilean market and its potential on the dairy industry. This time CMAB participated in the US Pavilion, giving us an excellent booth location. 

During our time in Chile, we visited the main supermarkets in the country to know the varieties available, store formats, and start evaluating business development opportunities. 

In the show California Milk found interest of over 100 importers, distributors, and restaurants specifically for the cheese category like cream cheese, mozzarella, cheddar, and artisan cheeses. Also, we started to develop relationships with at least 5 key contacts of the retail, foodservice and brand reps. 

“We value your visit to know and evaluate Chile. We hope to move forward and be able to have many Real California Milk products in Chile and South America. The response of the contacts after the show has been very positive and encouraging. We’ve already had 5 meetings.” -Renato Poblete, Deli Casei 


This year the Idaho Potato Commission participated in the 37th edition of Abastur from August 31 to September 2, 2022, as an exhibitor. Abastur is the largest business platform in Latin America, where IPC successfully had contact with the most important suppliers and buyers for the foodservice industry. 

On the 3-day exhibition, more than 80 key leads from the industry were generated at the Idaho Potato Commission booth, thus achieving new business opportunities. Likewise, more than 300 tasting samples were offered with the objective that the event’s attendants could enjoy the authentic flavor of Idaho potatoes. 


The California Milk Advisory Board once again participated in the largest Expo for Supermarkets in LATAM, Expo ANTAD. A leading professional event for the Retail, Hotel and Restaurant sector in the food industry supply chain, took place May 17-19 in Guadalajara. 

It was an event focused on generating business meetings, publicizing the attributes and benefits of California Dairy Products, as well as the support we provide in marketing and communication matters. 

We presented different brands of artisan cheeses such as Point Reyes, Sierra Nevada, Fiscalini, Vintage, Bellwether and Nicasio Valley. 

Bob Leonard, Vice President of Pacific Cheese, presented the California Select Farms brand cheeses and we also prepared pizzas as part of the tasting activity throughout the 3 days of the expo. 

Thanks to the event, we generated leads, we were able to introduce the full range of Vintage cheeses in the Mexican market and generate business opportunities for specialty products. 

Retail Bakery Forum

California Raisins was in charge of organizing the forum “Innovation in bakery for retail”. For the first time, California Raisins introduced an innovative online forum format, attended by numerous VIP guests, moderated by Darinel Becerra, editorial director and partner of, and led by Marc Misseri, independent chef and consultant, with a 40-year trajectory in gastronomy, being the creator of La Balance in Mexico and serving as Innovation Director at El Globo until the end of 2021.

One of the theme lines of the event was that “innovation is going back to the basics with iconic products from the world’s bakery, with re-studied formulas aligned to the new demands of the consumer”, as Marc Misseri Bastide pointed out, and at the same time, he exposed the concept of “reasoned and reasonable abundance, since we are making better nutritional products every time; but in retail, sometimes we don’t give them the significance they deserve”.

Baking Trends: Webinar with Larousse and Chef Irving Quiroz

This webinar aimed to reach an audience of more than 300 bakery professionals and talk about the different ways in which California Raisins can be included in the baking industry, with two of the most important opinion leaders as speakers.

The renowned Chef, Irving Quiroz, addressed different topics on existing trends at baking in this free webinar, obtaining more than 2,300 download requests, and exceeding 660 attendees, which included bakery professionals and gastronomy students.

Idaho’s culinary promotion in Tijuana

On November 24th, in coordination with the Idaho State Department of Agriculture, we celebrated a  Thanksgiving dinner  which representatives of supermarkets, restaurants, media in Mexico attended, in addition to Thomas Reott, Consul General of the United States in Tijuana. 

“The objective was to show the richness and variety of food produced in Idaho, as a reflection of its natural and industrial characteristics that allows it to create more than 185 commodities and that place it in the top 10 of the main agricultural producers in the United States” (siempre la noticia, 2021) 

The Idaho Russet potato was  highlighted, as well as the yellow onion. 

The  Chef in charge of developing recipes was Javier Plasencia with more than 50 k followers on Instagram. 

Chef Javier Plasencia created a 5-course menu incorporating Idaho ingredients in a unique way:  

  • Mediterranean Mussels in an Idahoan mashed potato fake shell with smoked oysters and russet potato foam 
  • Russet Potato soup with AgroPur cheddar cheese and bacon 
  • The classic table-top Caesars salad with yellow onion croutons and AgroPur parmesan cheese (Tijuana recipe) 
  • Double R Ranch USDA Choice Top Sirloin cooked slowly in a mustard marinade, sweet smoked chili peppers and yellow onions, served with a russet double-baked potato with three AgroPur cheeses, black truffles, and plant-based Melt butter 
  • Apple crisp made with plant-based butter Melt Organic and ice-cream 
  • We had 26 attendees including produce buyers from Calimax, Coliman, Importadora -Exportadora de Tijuana, and Superchivas, among others. Local chefs from the region and local craft breweries also attended as well as nine Tijuana media guests including those from the local press.  Additionally, public relations and key food influencers on social media from the area were among the guests, publishing photos and notes about the event.   


The California Raisins Administrative Committee participated in Expo Pan (the pioneer exhibition for the bakery, pastry, pizza, ice cream and coffee industry in Mexico) with over 500 visitors.

Chef Irving Quiroz prepared a recipe using and mentioning the versatility and quality that California raisins provide to the bakery.

The event, in addition to the digital campaign on Expo Pan’s Facebook (with 55k followers), was supported by a campaign with a newsletter, publication in a digital magazine and banners on the Alfa Editores site, with a reach of 434,400 impressions.

To support this activity, Irving Quiroz conducted a Webinar with Larousse Cocina called “Baking Techniques to Attract New Customers”, where bakery professionals were invited and were taught the business side of the industry and how to be more attractive to consumers, this campaign achieved a total of 2,314 registrations.

Virtual Trade Mission with added value products

A trade mission was coordinated between 23 exporters and 33 importers in Mexico. 123 business meetings were accomplished between suppliers and buyers with the objective of creating commercial relations. This mission was coordinated on behalf of WUSATA. 

The import of samples from the 23 participating American companies was coordinated to later provide them to the participating buyers, 123 meetings were coordinated as well as support with translation and market information. 

Each company had an average of 5 meetings with importers. 

Christmas webinar with Chef Irving Quiroz

On December 15, an online seminar was held by Chef Irving Quiroz with a live demo of two seasonal recipes sweetened through California raisins. During the 90-minute session, Chef Irving Quiroz highlighted the natural attributes of raisins, how to incorporate them into seasonal products, and shared about his experience in the fields of Fresno, California when he learned about how are raisins made.

The recipes that Chef Irving developed were a traditional Stollen and a Kouglof, a specialty of German origin whose main characteristic is the “mountain” style shape. The digital recipe book was available to download for each of the registered participants.

The webinar had a total of 527 people registered, and 49% total attendance with 351 users connected. At the same time, it was broadcasted via Facebook with  a total of 4,700 views.

The event had an excellent response from the Pasitas de California community, the save the date communication was published on social networks resulting in 2,140 people reached from different areas, mainly Mexico City, Monterrey, the Dominican Republic, Colombia and even some cities in Europe.

Cooking with renowned chefs from Mexico

During the month of December, Imalinx coordinated a program with 5 renowned chefs from mexico who had the opportunity to cook with dried fruits, dairy and fresh products.

With the aim of promoting the consumption of products such as yellow onions, raisins, California cheese and butter during the holiday season, Imalinx with the support of Beto Lanz coordinatedthis program with 5 renowned chefs across Mexico.

Participating Chefs: Pablo Salas, Bianca Castro, Andrea Martínez, Juan Emilio Villaseñor and Christian González, who developed easy-to-replicate recipes using the previously mentioned ingredients as the star ingredient.

Each of the recipes were published on the Chef’s own digital channels and replicated on the social networks of the brand in order to amplify the reach.

Pablo Salas, from the Amaranta Restaurant, developed a recipe of NY Sliders with yellow onion.

Bianca Castro. Biscottis Pastry baked a total of 3 recipes with California raisin butter, as well as a yellow onion crumble.

Andrea Martinez, from Casa Liebre prepared 2 recipes with California cheese and butter and a pork rind in Raisin Adobo. Also a Pasta made by yellow onion

Juan Emilio Villaseñor, from La Cocinoteca presents us with a recipe for mole with raisins, a butter with garlic and yellow onion stuffed with Cod.

Christian González from Boulangerie Amasijo, innovated by creating a raisin chamoy and a crisp shortbread based on California butter.

Luis Serdio from Corazón de Pollo, with a unique concept of gourmet rotisserie offered a limited edition Buffalo Chicken Sandwich and Mac&Cheese box with California cheeses.