specialty

Items Tagged with 'specialty'

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Specialty for B&G

B&G Foods Inc. entered into an agreement to acquire Specialty Brands of America.

April 7, 2014

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The deal is worth approximately $155 million in cash.

Gay Lea Foods Takes Salerno Dairy

Gay Lea Foods Co-operative Ltd. is acquiring Salerno Dairy for an undisclosed price.

February 4, 2014

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Salerno employs 185 people across its operations and manufactures a variety of cheese products.

New CEO at Roland Foods

James Wagner has joined Roland Foods Corp. as chief executive officer.

January 6, 2014

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He succeeds Charles E. Scheidt, a member of the company’s founding family.

Empire State Opening Cheese Plant

A year after AFA Foods shut down, the former meat processing plant will open its doors again for Empire State Specialty Cheese Co. LLC.

November 8, 2013

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The new facility will allow the business to process and package cheese for private labeling and expand the product lines to include a wide variety of cubed and shredded cheeses.

BioExx Names CEO

BioExx Specialty Proteins Ltd. announced that its board of directors has appointed John MacDonald, currently a director of the company, to serve as interim chief executive officer.

August 29, 2013

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The board expressed its gratitude to Chris Schnarr, the previous chief executive officer of the company, who has also resigned from the board.

Innovative Food Acquires Artisan Specialty

May 22, 2012

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Innovative Food Holdings has acquired Chicago based Artisan Specialty Foods Inc.

Land O’Lakes, Eggland’s Best in JV

May 3, 2012

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Land O'Lakes Inc. said it is creating a joint venture with Eggland's Best Inc. to sell specialty branded eggs.

Embracing Specialty Foods

October 4, 2011

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Amid weakening consumer confidence, 59% of consumers said they are purchasing specialty foods this year.

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.