Dairy alternatives are expected to grow at a CAGR of 11.7% from 2017, to reach $14.36 Billion by 2022
June 23, 2017
The growth of this market can be attributed to the growing inclination toward vegan, especially plant-based food, growing lactose intolerance among a large section of the population, and rising demand for various innovative dairy-free applications.
Hilary’s expands dressings and vinaigrettes to select Kroger stores
June 20, 2017
Hilary’s, a creator of convenient and culinary foods made from real ingredients and free-from common allergens, announced that several flavors of its contemporary organic dressing portfolio, including Ranch Chia Dressing, Apple Fennel Dressing, Chili-Lime Vinaigrette and Beet Vinaigrette, are now available at 950 Kroger locations nationwide.
Facility in Pennsauken, NJ, primarily produces almonds, macaroons, nut flours and kernel paste
June 20, 2017
The Barry Callebaut Group – a leading manufacturer of high quality chocolate and cocoa products – and American Almond were joined by their customers and local community to celebrate the grand opening of their new facility in Pennsauken, New Jersey.
The all-cash transaction is valued at approximately $13.7 billion
June 16, 2017
Amazon and Whole Foods Market, Inc. announced that they have entered into a definitive merger agreement under which Amazon will acquire Whole Foods Market for $42 per share in an all-cash transaction valued at approximately $13.7 billion, including Whole Foods Market’s net debt.
Julien Firmenich will lead the Ingredients Business Unit as Vice President of Ingredients
June 12, 2017
Firmenich appointed of Julien Firmenich as Vice President of Ingredients. In this role, he will lead the Ingredients Business Unit with a focus
on breakthrough innovation, creativity and long term value creation.
Company names Stephane Ducroux as Global Head of Business – Ingredients
June 9, 2017
Ducroux brings in the expertise to meet these challenges, through a proven track record and hands-on experience in acquisitions, integrations, operational leadership, transversal management and business development.
Check out the June 2017 issue of Prepared Foods, featuring our cover story on sauces, dressing and condiments. Other features include better-for-you textures, targeting the Millennial generation, and much more.