What’s the recipe for success for soup and side dish manufacturers? Some of the ingredients already are there: more consumers are eating at home and they don’t want to cook from scratch.

Prior to joining Handy, Ascoli led the culinary development at Kettle Cuisine for six years.

Brian Buck, senior vice president and general manager, Takasago International Corp. (USA) Flavor Division, announced that Bill Adair has taken on the role of Takasago’s global coordinator for the Campbell Soup Company and that Amanda Carey Dunn has been named Takasago Flavors’ sales and marketing manager for the Mint and Sensates Group.

Blount Fine Foods, Fall River, Mass., combines on-trend flavor with top-of-mind health attributes. A

This fall saw Kettle Cuisine, Chelsea, Mass., introduced four all-natural, fresh soups: Chicken Enchilada, Caribbean Jerk Chicken (pictured), Moroccan Vegetable Stew and Roasted Corn & Poblano.

Sandridge Food Corp., Medina, Ohio, offers two new refrigerated soups to help warm up foodservice patrons and supermarket deli consumers on fall afternoons and evenings.

Oregon Seafoods LLC, Coos Bay, Ore., used the National Restaurant Show to showcase new Sea Fare Pacific soups and sauces for foodservice distribution.

The founder of Stockpot Soups, Kevin Fortun, returns to the category with a line of 12 varieties for foodservice and supermarket deli operators.

Both will report to Mark Alexander, president - Campbell North America.

Financial terms of the transaction have yet to be disclosed.