Hanan’s Tradition of Innovation and Keeping Up With Trends

Our CEO (Hanan’s founder’s son), Frank Hanan, started at Hanan Products by helping out the family business while going to college to become a geneticist. After years of working at Hanan, Frank decided that this was his passion, so he continued at the company he now leads.

Did you know the first non-dairy whipped dessert topping that Hanan Products developed was Whip Deelite Base? It was, and still is, the perfect product for customers looking for non-dairy options but not wanting to spend a fortune. Because Whip Deelite Base is a concentrated product, customers are able to have it shipped without the added weight of water. Once customers add their own water (or other liquid) and whip, they’ll have up to four times the product. Whip Deelite Base took more than 10 years to develop and perfect, and it shows! It is now our most popular non-dairy whipped topping. Over the years we’ve added to our line of Whip Deelite products, including ready-to-whip products, low fat, and chocolate flavored. More recently, we obtained vegan certification for Whip Deelite Base.

We’ve engineered many of our products based on customer requests and needs. More than three decades ago, we introduced Kosher products, which we produce in January for Passover. Our Kosher non-dairy coffee creamer and a non-dairy dessert topping are always in-demand, and we designate our manufacturing line to meet distributor and customer demand.

Hanan has experienced many milestones, accomplishments, and breakthroughs over the past 75 years. We’ve introduced many new products, including clean label, vegan, and dairy-free. Our PURE line of products, which are all-natural and chickpea based, are clean label and best in class.

According to Frank, “In our 75 years, I’m most proud to say that the business has been able to continue into a third generation. Our goal is to continue innovating and helping distributors, supermarkets, and bakeries across the U.S. grow their businesses. We look forward to the next 75 years and carrying on this tradition.”