Articles Tagged with ''food innovations''

Chobani, LLC, maker of a Greek yogurt brand and the second largest overall yogurt manufacturer in the US, announced the expansion of its yogurt plant in Twin Falls, Idaho, by breaking ground on a 70,000-square-foot facility that will serve employees, guests and house the company's global research and development team.

CoreFX Ingredients, manufacturers of custom dry dairy, cheese and lipid ingredient solutions, inaugurated its 5,000-square-foot Innovation Center after just over a year in business as its own entity.

The “This is Food Starter” video gives an overview of operations and sets the stage for understanding what it takes to make it in the industry.

There is no question about it. Barry Callebaut Ruby Chocolate is a popular new product among Prepared Foods readers. The product took 47% of the vote in the monthly Favorite Products Poll. 

By 2014, cold coffee had become a large part of CCC’s business and Goerke even had invented a proprietary brewing and kegging technology.

It’s one thing to have a broad, bird’s eye view of grocery trends and shifts within the supermarket freezer case. Then again, each day finds Pinnacle Foods leaders looking very closely for ways to grow the Birds Eye frozen vegetable brand.

Based on a combination of future trends analysis, consumer insights, and a modernized cross-category development process, the programs guide the company’s research and development efforts to ensure an innovation pipeline that addresses evolving consumer needs and desires.

The innovation centers serve three primary purposes: developing concepts and prototypes across bakery, pâtisserie and chocolate; collaboration with customers; and training staff.