In the News

The New Yorker

August 2018

Emma’s Torch in The New Yorker

Roland Foods iconic images in The New Yorker​? Yes. Indeed. We continue to ride on the coat tails of the great press that Emma’s Torch continues to receive. We feel immense pride in our ongoing support for this organization.

Read the article at The New Yorker

July 2018

Roland Sardines

“These wild-caught sardines come in maybe the most beautiful pink and turquoise box of all time, and the skinless, boneless oil-packed fillets are buttery, rich, and neutral-tasting, without the intense fishiness that often comes with tinned seafood. I want to have these on hand always.”

—Alex Testere​

Read the article at Saveur
Emma’s Torch

May 2018

Emma’s Torch

Our community partner Emma’s Torch has had quite an exciting opening of their new restaurant and re-launch of their chef training program. We’re proud to be supporting their program with financial and in-kind food donations as well as with a donation of our vintage label artwork for their restaurant decor. We are glad to be mentioned in some press coverage and to have our gorgeous Roland Foods labels front and center of many recent articles!

Read more


Tenement Museum interviews Charlie Scheidt

Charlie Scheidt, our former CEO and the son of Roland Foods’ founder Bruno Scheidt, was interviewed for an article on the Tenement Museum website. This conversation reveals a lot about the founding story and principles of Roland Foods.

Read the interview


American Graphic Design Awards

Roland Foods Creative Department is in the news for their excellent package designs!


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