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Heinz Selling China Packaged Food Biz

H.J. Heinz Co., the ketchup maker which agreed to be acquired in a $23 billion buyout this month, will sell its China packaged food business to Zhengzhou Sanquan Foods Co.
February 25, 2013
H.J. Heinz Co., the ketchup maker which agreed to be acquired in a $23 billion buyout this month, will sell its China packaged food business to Zhengzhou Sanquan Foods Co.
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Fast Food in Americans' Diets

If the average American put all the food he or she ate in a day on a platter, about a tenth of it would be wrapped in paper or cardboard as part of a value meal.
February 22, 2013
If the average American put all the food he or she ate in a day on a platter, about a tenth of it would be wrapped in paper or cardboard as part of a value meal.
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Pioneer Names CEO

Pioneer Food Group appointed Phil Roux as chief executive officer.
February 22, 2013
Pioneer Food Group announced it has appointed Phil Roux as chief executive officer.
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Evol Additions

Evol Foods announced two new product lines and shared its plans to give the classic burrito line a makeover
February 21, 2013
Evol Foods announced two new product lines and shared its plans to give the classic burrito line a makeover
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Essential Ingredients for Good Food

Domino Specialty Ingredients offers a comprehensive line of technologically perfected sweetener solutions and premium rice products.
February 21, 2013

Horsemeat Scandal Expands to Nestle

Nestle has become the latest big name to be drawn into the horse meat scandal after traces of horse DNA were found in two of its pasta products.
February 19, 2013
Nestle has become the latest big name to be drawn into the horse meat scandal after traces of horse DNA were found in two of its pasta products.
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Heinz Sold for $23 Billion

H.J. Heinz Co. agreed to be acquired by Warren Buffett's Berkshire Hathaway Inc. and private-equity firm 3G Capital for more than $23 billion.
February 14, 2013

To Your Comfort and Health

Creative food processors and ingredient makers are teaming up to bring all the components together as seamlessly as macaroni and cheese.
David Feder
David Feder , RDN Kara Nielsen, Trendologist, CCD Innovation
February 14, 2013
Every day, people are admonished to eat more healthfully. However, they also are bombarded with the coupled force of stress, plus advertisement images of tasty treats that purportedly relieve that same stress. Today’s palates are sophisticated and demanding.
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CEIP Class of 2014

The Culinary Enrichment and Innovation Program has announced the 16 students who will comprise its CEIP class of 2014.
February 13, 2013
The Culinary Enrichment and Innovation Program (CEIP), a collaboration between The Culinary Institute of America (CIA) and the foodservice division of Hormel Foods, has announced the 16 students who will comprise its CEIP class of 2014.
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Slice of Life: The Evolution of Artisan Cheeses and Crusts

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.
William A. Roberts, Jr.
February 12, 2013

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.


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