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The first phase consisted of renovating approximately 20,000sq-ft of the plant to double its current capacity to produce Minute® ready-to-serve rice cups.

The specially blended chocolate chips feature a higher cacao content and a higher concentrate Madagascar vanilla extract resulting in a well-rounded chocolate flavor while reducing bitterness.

Tractor Beverage Company, maker of certified organic, non-GMO beverages exclusively for the foodservice sector, made leadership moves aimed at propelling the company into its next phase of growth and impact.

Land Frost, Inc., a brand of pre-sliced deli meats and a producer of specialty meats, announced the appointment of two new directors to its leadership team. Julie Lubash has been named director of research, development and innovation, while Paula Ford joins as brand marketing director.

The company's brand name and sweet protein platform "Oobli'' was inspired by West African villagers who originally described the Oubli Fruit as being, "So sweet it makes children forget their mother's milk."

Amid signs of progress after a few challenging years for the food and beverage supply chain, brands are planning to dial up product innovation efforts to meet consumer demand (42%), combat rising costs (46%), and stay competitive (51%).

Becker brings a wealth of valuable experience to Mosaic Flavors, having successfully led high performing teams, and demonstrated prowess in navigating the complexities of the food ingredient industry. 

The breakthrough will enable the company to produce cultivated meat significantly faster and at lower costs than industry norms, and is therefore an important step towards the commercialization of Meatable’s technology and large-scale production of cultivated meat products more broadly.

The Committee on Sustainability Assessment (COSA), a global player in sustainable agriculture and food systems, announced the election of four new members to its Board of Directors.

Consumers and global brands continue to push for new plant-based options. The crux of the challenge is to develop new fats and oils that meet three criteria: they can be produced at scale, provide unique consumer experience, and are less vulnerable to climate change.