News

RSS

Clif Bar & Company announced the hiring of three consumer packaged goods industry executives to drive the organic and sustainable energy food company’s next stage of purpose-driven growth and expansion.

Chr. Hansen Natural Colors A/S, a provider of natural colors, announced the company will be known as Oterra™, effective immediately, and will begin the process to operate under the new name.  

Lily's low-sugar products include dark and milk chocolate style bars, baking chips, peanut butter cups and other confection products that fit Hershey's multi-pronged better-for-you snacking strategy. Lily's will add a key better-for-you confection brand to Hershey's portfolio of iconic chocolate and candy favorites.

The program, sponsored by Gourmet Foods International, will enable Kroger to discover new suppliers to support the continued expansion of its fresh departments – including produce, deli, bakery, meat, seafood, dairy, specialty cheeses, and floral – and its commitment to being Fresh for Everyone™.

Memphis Meats, a company operating in cell-cultured meat, poultry and seafood (also known as cultured meat) became UPSIDE Foods. The move signifies that the company is now ready for business with its first consumer product: chicken.

Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.

The California Milk Advisory Board (CMAB) announced the return of its annual dairy innovation competition with a new name and increased focus on advancing excellence in functional dairy product development. The Real California Milk Excelerator, the 3rd edition of the CMAB dairy product innovation competition with innovation consultancy VentureFuel, will award up to $650,000 in prizes for new dairy products that support performance and recovery benefits.

Danone North America honored a commitment to science and education through the ninth annual Gut Microbiome, Yogurt and Probiotics Fellowship Grant Program. This year's honorees, selected by a committee of nutrition scientists, are Catherine Shelton of Vanderbilt University and Alice Solomon of the University of Arizona. Winners were chosen based on the quality of their proposals, faculty recommendations and each of their studies' value to human health and wellness.