News

RSS

Mars knows that c-store shoppers and those on the go are adventurous with their purchases, making variety key to winning in the c-store space. The latest Mars Wrigley innovations and offerings aim to fuel category growth and provide new options to consumers.

Bush, a graduate of Manchester Business School and INSEAD, is an experienced international CEO with nearly 40 years of experience, working across grocery retail. 

The new facility is located adjacent to The Mart Group’s headquarters, bringing the company’s total employment in Rupert to more than 230 people. The new Mart Frozen Foods facility will directly create 80 full-time jobs, and have an estimated annual economic impact of $11.15 million.  

The Whole Foods Market Trends Council – a collective of more than 50 Whole Foods Market team members ranging from foragers and buyers to culinary experts – develop these trend predictions each year through a combination of deep industry experience, keen observation of consumer preferences, and collaborative sessions with emerging and established brands.

There will be an increase in diversified ingredient sourcing, while the humanization of technology will be essential for consumers who are apprehensive about technology being used to create, modify and produce the food they put into their bodies.

SWAP's 'Umisation' protein platform employs a technique to transform plant proteins into structured fibers without high heat or pressure. The approach uses just eight familiar ingredients and no artificial flavors, colorants, or texturizers.

“Consumers are looking for wellness across every aspect of their lives, and food and beverages are playing a critical role in this transformation,” said Sally Lyons Wyatt, global executive vice president and chief advisor at Circana. 

his collaboration will drive advancements in bioreactor technology, perfusion systems, and media rejuvenation while reducing environmental impact through optimized water usage, power consumption, and circular economy initiatives like waste stream utilization.

The addition of Park 100 will complement OSI’s existing business while providing a significant presence in the attractive soup, sauce, and macaroni and cheese categories.

The newly granted patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin — the principal protein found in egg whites — combined with at least one additional consumable ingredient.