Articles Tagged with ''food processing''

The new addition more than doubles Sabra’s finished goods storage capacity, lays the groundwork for future packaging customization capabilities and will result in an improved carbon footprint.

Sara Lee® Frozen Bakery will establish its headquarters in the Chicago suburb of Oakbrook Terrace, and continue operations at two manufacturing facilities in Traverse City, Mich., and Tarboro, N.C, just outside of Raleigh-Durham.

Prinova USA has more than 30 years of international purchasing expertise in dry blending, liquid blending, flavor manufacturing, milling & micronization, packaging, and contract manufacturing.  

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.

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.