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 new facility will house more than 100 employees, and is the new home to Beyond Meat’s Manhattan Beach Project
February 2, 2018
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.
Some game-changing things are about to happen. Sugar labeling is likely imminent, and who knows what other label laws or regulatory changes might land on processors’ heads.
January 5, 2018
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.
Comax Flavors talks to consumers about nutrition, performance products
December 20, 2017
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’s new canola hybrid reduces saturated fat by 35%, maintains strong performance and taste
December 20, 2017
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.
CP Kelo’s GENU® Pectin is a versatile, consumer-friendly hydrocolloid with consistent supply
December 20, 2017
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’s creates “Emerging Business” platform to help start-up food and beverage manufacturers
December 15, 2017
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.
Q&A with Jeff Williams, Vice President and General Manager, JBT/ Avure Technologies
October 31, 2017
Prepared Foods talks with JBT/ Avure Technologies Vice President and General Manager Jeff Williams about high pressure processing (HPP) technology, new product development and a newly formed “Cold Pressure Council.”
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.