ConAgra Foods

Items Tagged with 'ConAgra Foods'

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Retail Product Trends Annual | Meals & Sides

2017 Meals & Sides Trends: Mealtime Maneuvers

Prepared entrees, pizza, side dishes balance need for speed with health and appetite appeal

Robert Garrison

March 15, 2017

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Although more consumers are opting for at-home eating, compared to years ago, CPG entrée manufacturers now compete for share of stomach with a much wider set at-home meal providers.

ConAgra Foods to Separate into Two Independent Companies

ConAgra Foods files form 10 registration statement for planned spin-off, announces key Lamb Weston leadership positions

July 14, 2016

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The filing provides detailed information on Lamb Weston’s strategy, business and historical financial results and will be updated with additional information in subsequent amendments as part of the SEC review process.

Conagra Removing PHOs Across Spreads

The move includes includes brands such as Fleischmann’s, Blue Bonnet and Parkay

June 15, 2016

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ConAgra Foods, Inc. announced today as of June 2, the company has discontinued the use of Partially Hydrogenated Oils (PHOs) in the manufacturing of all spreads in the company’s portfolio. This includes Fleischmann’s®, Blue Bonnet® and Parkay®.

ConAgra Foods to Sell JM Swank to Platinum Equity

Platinum Equity CEO Tom Gores said that he expects strong collaboration with ConAgra Foods

June 13, 2016

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ConAgra Foods, Inc. and Platinum Equity, a California-based private equity firm, announced that they have entered into a definitive agreement for Platinum Equity to acquire ConAgra Foods’ JM Swank business, a national food ingredient sourcing and distribution company.

ConAgra Foods to Sell Spicetec Flavors & Seasonings to Givaudan

The agreement includes the transition of approximately 280 employees as well as facilities in Cranbury, N.J., and Carol Stream, Ill

May 24, 2016

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ConAgra Foods, Inc. announced it has entered into a definitive agreement to sell its Spicetec Flavors & Seasonings business to Givaudan for approximately $340 million.

Stephen Hodge, CEC, Senior Executive Chef, ConAgra Foods

Q&A with Stephen Hodge, Senior Executive Chef, ConAgra Foods

A senior executive chef’s perspective on spice trends

May 10, 2016

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Prepared Foods talks spice flavor and formulation trends with Stephen Hodge, a senior executive chef with ConAgra Foods, Omaha, Neb.

ConAgra Foods Lamb Weston to Expand Operations

The $30 million investment will add additional processing capacity for making formed products such as hash brown patties and potato puffs

April 6, 2016

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Construction on the state-of-the-art processing line is expected to begin in the spring, with completion in 2017.

ConAgra Foods Completes Sale of Private Label Operations to TreeHouse Foods

Under the terms of the agreement, ConAgra Foods sold the vast majority of its private label operations, which are classified as discontinued operations

February 3, 2016

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ConAgra Foods, Inc. announced the completion of the sale of its private label operations to TreeHouse Foods for proceeds of $2.7 billion in cash, excluding transaction-related expenses and subject to post-closing adjustments.

ConAgra Targets 100% Cage-Free Egg Supply by 2025

ConAgra’s Supplier Quality Program outlines specific expectations for appropriate animal care

February 2, 2016

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ConAgra Foods, Inc. announced that it will work toward a supply of 100% cage-free eggs in its U.S. operations by 2025.

ConAgra to Separate into Two Independent Companies

Conagra Brands to be a diverse portfolio of brands; Lamb Weston to be a foodservice supplier of frozen potatoes

November 18, 2015

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Immediately following the transaction, which is expected to be completed in the fall of 2016, ConAgra Foods shareholders will own shares of both independent companies. The transaction is expected to be structured as a spin-off of the Lamb Weston business, tax-free to the Company and its shareholders.

More Articles Tagged with 'ConAgra Foods'

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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.