Mary’s Gone Crackers announced that Kameda USA Inc., a 100% subsidiary of Kameda Seika Co. Ltd, Japan’s largest manufacturer of rice crackers, has acquired 77.8% of the company.
March 29, 2013
The company's co-founders, chair and CEO will remain in their roles.
Ready-to-eat (RTE) cereal makers channeled their inner Mark Twain in 2012, as in “the reports of my death have been greatly exaggerated,” with the category celebrating a comeback year on the new products front.
Watson, Inc. introduces an entire line of gluten-free baking and bread premixes.
February 20, 2013
Watson offers a complete line of gluteNONE gluten-free mixes for breads, rolls, buns, English muffins, pizza shells, bagels and various specialty sweet goods (coffee cakes, cakes, cookies, brownies, etc.).
While Italian foods appear to be almost completely mainstream, manufacturers are pushing the envelope with creative toppings and sauces; more convenient approaches; and even items that meet the needs of food-allergic consumers.
Mintel Menu Insights finds the number of U.S. menu items with poultry as an ingredient climbed an average of 12% over the past three years. In pizza, that number is even more pronounced: The pizza segment has seen a 26% increase in chicken as a topping.
Restaurants face a tough operating climate that requires innovation and an on-going commitment to research and development. Manufacturers looking to better serve their foodservice partners—and bolster their own bottom line—should focus on a few key areas.