Speaking at New Products Conference: Roselia Harris, Bryon Sutherly Hixson Architecture, Engineering & Interiors
September 4, 2019
Come get a glimpse of the very best in new food and beverage innovation center designs from Hixson’s Roselia Harris, Senior Interior Designer; and Bryon Sutherly, Senior Project Architect and Leader of Workplace Strategies.
Dignitaries from across the state convene in Nashville, NC to celebrate growth and innovation in plant-based protein
December 20, 2017
Atlantic Natural Foods, LLC (ANF) officially commissioned its principal plant in Nashville, NC, following consolidation of four separate operations. Nashville Mayor Donald Street was on hand for the ribbon-cutting ceremony attended by representatives of Governor Cooper, Congressman Walter Jones Jr., US Senators Thom Tillis and Richard Burr, members of the chamber of commerce, dignitaries from across North Carolina and the members of The Adventist Distributor AFDA who had travelled from across the country to attend.
Increased production to meet the growing need for infant formulas, medical nutrition products and nutritional drinks
February 9, 2017
Currently, the Wisconsin factories are used to manufacture more than 200 products including infant formulas (e.g. Gerber® Good Start®), medical nutrition products (e.g. Peptamen®) as well as and nutritional drinks (e.g. Boost®).
From harvest to plate, Bay State Milling differentiates itself as a world-class leader by both investigating new methods of developing and consistently delivering the highest-quality grain-based ingredients for the food processing industry.
Roquette America, Inc. in 2011 unveiled its multimillion-dollar world-class Customer Innovation Center, located in Geneva, Illinois. This 30,000 square-foot facility offers the ideal environment to encourage open learning and facilitate collaborative efforts to enhance existing products and design new prototype products or line extensions.
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.