Pipeline Foods, a supply chain solutions company focused exclusively on organic, non-GMO and regenerative food and feed, expanded with the acquisition of a 3.4 million bushel grain elevator in Atlantic, Iowa.
Italy-based Golfo di Napoli Dairy plans to locate a commercial organic cheese plant in Warren, Indiana. The company plans to create up to 35 jobs by 2021 in Huntington County.
Sabra Dipping Company, LLC (Sabra), maker of America's favorite hummus, broke ground this morning on an expansion of the world's largest hummus-making facility, based in Chesterfield County, VA. The 40,000 square foot expansion will enable Sabra to further expedite product delivery to retail, which means getting freshly-made hummus into consumer hands and homes sooner.
University of Toronto researchers have a simple solution for food manufacturers battling nasty food-borne illnesses in their industrial plants: cooking oil
EnWave Corporation (TSX-V:ENW) (FSE:E4U) (“EnWave”, or the "Company") announced today that it has signed a commercial royalty-bearing license (the “License”) with Arla Foods (“Arla”), the world’s largest manufacturer of organic dairy products and an innovation leader.
Archer Daniels Midland Company and Cargill have successfully completed their transaction and formally launched SoyVen their new joint venture to provide soybean meal and oil for customers in Egypt
In 2017, the production of food processing and packaging machinery rose by 4.8 percent to a record level of more than 14 billion euros. The prospects for the current year remain positive
Today, Nestlé announced that it has finalized the purchase agreement for the manufacturing assets in Trenton, MO that will support future production of the Chef-mate brand. Chef-mate is a leading brand in foodservice sold through Nestlé Professional, the out-of-home division of Nestlé S.A. The purchase of these assets will allow Nestlé to implement a focused and lean operation in Trenton while delivering the highest quality manufacturing for the Chef-mate brand
The food processing ingredients market is projected to grow at a CAGR of 6.2%
The Tennessee River Valley runs through the heart of the South where barbecue reigns king. Each year, barbecue fans make their way to one of many restaurants to enjoy the different styles of barbecue, sauces and rubs. While Kansas City, Memphis, Texas and the Carolina’s have been the hot spots for barbecue connoisseurs, other areas in the South have carved out their own niche featuring this age-old culinary technique
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