Prepared Foods Editorial Staff

The Culinary & Sensory Institute comprises commercial and residential kitchen spaces where Lactalis chefs actively address customer and consumer needs by hosting customers to explore innovative ways to expand menu and retail offerings using equipment found in restaurants and home kitchens.

The Caulipower Dill Pickle Pizza features a stone-fired thin and crispy cauliflower crust, topped with a creamy white béchamel sauce infused with dill pickle brine, melty mozzarella, roasted garlic, and a fresh dill garnish.

As the bakery category continues to evolve, product developers are presented with opportunities to leverage trends and acquisitions to create innovative baked goods that resonate with today's consumers.

In his new role, Buttshaw will lead the continued development of the ingredient solutions business from operational excellence to financial growth across the business unit's teams, including its research and development, manufacturing, quality, supply chain, and sales and marketing teams. 

The innovative product line combines Purely Elizabeth's Ancient Grain Granola with classic cookie recipes to create snackable clusters that have the flavor and crispy texture of a cookie.

Launched in 2022, the initiative fosters mentorship for cohort members with Whole Foods Market experts, provides tailored educational opportunities and gives participants the potential for direct financial support. 

The new collection brings all the benefits of Functional Chocolate to the youngest members of the family—making wellness a treat to keep little ones thriving and parents smiling.

Originally established in 1984, Slice is a beloved beverage icon synonymous with childhood nostalgia and ready for a new beginning.

Mixed-Up debuted its new flavor called the Vampiro — a lesser known but popular sangrita in Mexico, made with tequila, agave spirits, citrus, raspberry, salt, chili, and tomato juice. 

“Sales of store brands hit a record high last year,” said PLMA president Peggy Davies. “The quality, value and innovation that store brands provide can’t be beat.”