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The University of Wisconsin will hold its annual Resident Course in Confectionery Technology, known as “Candy School,” from July 20-31, 2015 on campus in Madison, Wisconsin.

Leading the ceremony were Shaklee Chairman and CEO Roger Barnett, Chief Innovation Officer Emanuel Fakoukakis, and Nobel Prize Laureate and Shaklee Corporation Scientific Adviser, Dr. Elizabeth Blackburn.

Three groundbreaking voices in the agriculture industry will help raise awareness of one of the most pressing global challenges of the next 35 years: world hunger. A series of unique opportunities will take place at Harvard University for students, faculty, staff and members of the community to learn from these experts and others about the serious situation of global food security.

The announcement of the Liquid Asset Brands Innovation Fund I comes just days after the announced sale of Louisville-based Angel’s Share Brands LLC (Angel’s Envy™ Bourbon and Angel’s Envy™ Rye) to Bacardi Limited for an undisclosed amount.

Kraft will replace the synthetic colors with those derived from natural sources like paprika, annatto and turmeric. These recipe changes are the latest steps in the Kraft Mac & Cheese journey to delight consumers with on-trend updates to meet consumers' changing lifestyles and needs.

Southern Comfort® announces the beta rollout of its new delivery service utilizing unmanned aerial vehicles, commonly known as drones, to deliver its popular line of iconic beverages to thirsty customers in select markets nationwide.

mix1 Life, Inc., announced that the company completed the acquisition of the "No Fear" beverage license asset from Shadow Beverages and Snacks LLC.

Boulart Inc. has recently acquired Non-GMO Project Verified status for the extensive range of its premium breads, adding to a comprehensive list of impressive qualitative characteristics synonymous with the Canadian industrial bakery.

Mr. Paraskevakos has been the president of the IPA’s Board of Directors and has served on the IPA’s board for 6 years.

"If we all lived on grass-fed beef, dry-cured bacon, fresh sustainable fish, nuts, pulses, wholegrain bread, good olive oil, eggs and dairy, more fresh vegetables, less fruit, and no sugar or fast food ever, we would save billions personally and nationally," says Dr Ian White, an intensive care specialist.