Lights, Camera, Action!

We are often asked: Just what does Truitt Bros. do? And, Can you please explain retort food processing? As you can imagine, we get very excited about the science and innovation behind our work and the finished products we deliver, and we’re proud to show and share that story with this short company video. We hope you’ll take 4 minutes to watch and learn about our dedication to quality and to our customers.

Our New Look

As you may have noticed, we have launched our newly redesigned website. We’re excited to share this major change with you, as we’ve designed the site with you in mind! Most importantly, our site is now a better representation of who we are here at Truitt Bros. and what we do. We hope that you find the online content helpful, navigation more intuitive and the overall experience enjoyable.

The new design was created to better communicate our full-service R&D and contract manufacturing capabilities. We have a few new features that we wanted to point out:

  • A four-minute video provides a glimpse of our Oregon and Kentucky facilities, along with a brief explanation of the thermal process, or retort, cooking process.
  • New navigation and search capabilities to improve, we hope, the usability of the site.
  • Brief introductions of just a few of our team members. Our people are just one of the things that sets Truitt Bros. apart in the food manufacturing industry. We think you’ll enjoy meeting and working with our smart and dedicated staff.
  • We also added this NEWS section, so you can keep up with company announcements and happenings.

We invite you to explore our new website. We welcome your feedback and we look forward to being a resource to you in the future. If you’re having any difficulty at all in finding something you’re looking for, please contact us at or 800-547-8712.

On behalf of all the staff in Truitt Bros.’ Oregon and Kentucky locations, thanks for visiting.

Truitt Welcomes Retort Food Processing Veteran Beverly Swango to Lead Business Development

Innovating in the area of food and nutrition trends has always been a hallmark at Truitt Bros. Now, with an eye toward expanding R&D for existing and new customers, we have added Beverly Swango to our team of in-house culinary, food scientist and technical professionals.

Through her 33 years of food industry experience, Beverly has assisted in the development of brand name food products acting as product development coordinator for nationally recognized food companies. She has worked in all facets of the industry – from healthcare and fast-food companies, to NASA’s Space Food System’s Laboratory and launching two successful companies of her own.

“Beverly combines her strong technical, operational and creative background with a contagious entrepreneurial spirit,” said David Truitt, President of Truitt Bros. Inc. “We are excited to have her share her talent and expertise with our customers.”

The Truitt team has a long history of collaborating with Beverly, as she led her own company Food Innovisions, Inc., which focused on the development, manufacturing, distribution, and marketing of high quality, shelf stable food products. She expanded Food Innovisions from a contract product development company into a full service contract manufacturing facility. She supervised the start-up and manufacturing of new products, both within her own facility and with outside contract packaging facilities, including Truitt Bros. Food Innovisions successfully developed, produced and marketed a line of shelf-stable lunch entrees in retort plastic bowls called, Back To Basics™. The product line met the American Heart Association Health Benefits as well as featured “Clean and Natural” ingredient statements.

Earlier in her career, Swango was recruited to become the Contract Manager for NASA’s Space Food Systems Laboratory at the Johnson Space Center in Houston, Texas because of her expertise in the design and manufacture of foods in retortable packaging. She was instrumental in the development and manufacture of over 50 new thermally stabilized foods for use on the International Space Station, as well as conducted research in the areas of new packaging concepts and advanced life support.

Beverly is a native of Minnesota and received a Bachelor of Science Degree from North Dakota State University in, in Food and Nutrition and Education.