Graceland Fruit purchases Wisconsin cranberries to manufacture dried cranberries in its Frankfort, Michigan facilities. The overwhelming success of global sales of its dried cranberries has led to demand outpacing its current production capacity. The CranGrow alliance provides Graceland Fruit with increased manufacturing capacity to support its global growth plans and provides CranGrow members/growers access to worldwide markets through Graceland Fruit’s well-established sales network.  

The state-of-the-art 300,000 sq. ft. facility offers the latest bar processing technology and capabilities available, and strengthens Nellson’s market-leading position in nutritional bar co-manufacturing.

Along with network operations in Bernardino, Calif., and Atlanta, the 103,000-square-foot Bedford Park facility provides Home Chef with the capacity to grow well beyond its current cadence of delivering three million meals per month.

Puratos’ goal is to optimize ingredients so that industrial bakeries can have the cleanest ingredient statements. As such, the company develops an extensive range of cake mixes that fall in line with the clean label trend.

The center is seven-times the size of the existing facilities and will serve as the foundation of Beyond Meat’s commitment to innovation through accelerated experimentation, learnings, and progress toward the goal of building plant-based meat that is indistinguishable from its animal-based equivalent.

Welcome to 2018. I don’t know about you, but I’m looking forward to this shiny new year. We closed 2017 with a whole-issue peek into our crystal ball, hopefully helping processors get a jump on the food, beverage, and ingredient trends for the next 365 days and beyond.

This is the fourth study of the company’s primary market research program. The Nutrition & Performance study was fielded in May 2017 with 1,000 US respondents aged 18-70+; half were female and the other half were male.

Cargill has introduced the lowest saturated fat, high oleic canola oil available to commercial food customers worldwide. The oil is made from a canola hybrid that contains 4.5% or less saturated fat while maintaining high fry and shelf life performance, freshness and taste. It reduces saturated fat content 35% from previous canola oil generations.

For many years, pectin has been widely used as a stabilizing, texturizing and gelling agent in a variety of foods. Historically, it often was a staple in “Grandma’s pantry” to preserve homemade fruit jams and jellies. More recently, pectin has become increasingly popular in formulating various beverages, such as acidified protein drinks and fruit flavored drinks. 

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, introduced “Ingredion for Emerging Business,” a new US initiative to help emerging food and beverage companies grow efficiently with customer-centric, innovative ingredient solutions, product development expertise, market insights and a new e-commerce platform.