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Phoenix-based Inventure Foods expands its portfolio of brands by entering into a licensing agreement with Vidalia Brands of Glennville, Ga., to develop new snack line.
Tulsa, Okla.-based Nonni’s expands its specialty cookie offerings by acquiring La Dolce Vita, a maker of traditional, artisanal biscotti in Glendale, Ariz.
Puratos Group, Groot-Bijgaarden, Belgium, and Grand-Place Holding, Brussels, Belgium, two international groups active in the business-to-business supply of raw materials and ingredients to the food industry, have finalized negotiations for a joint venture agreement in Vietnam.
The Global Food Safety Initiative (GFSI) says that it re-benchmarked three additional standard scopes set by the International Featured Standards.
Hormel Foods is buying Skippy, the country's number two peanut butter brand, from Unilever for about $700 million. Skippy debuted on the market in 1932 and is a staple in American pantries. Hormel says it hopes the brand will boost its presence in the center aisles of the supermarket, where shelf-stable foods are sold. It also gives the company a clearer path for growth overseas, where Hormel is also looking to expand its Spam line, reports The Associated Press.
Snack foods maker Utz Quality Foods in Hanover, Pa., expands its production and distribution in Fitchburg and Sterling, Mass.
Klaus Tenbergen, Ed.D., joins the California Raisin Marketing Board as its new culinary consultant. The accomplished educator and chef brings more than 30 years of baking and culinary experience to the board.
The International Baking Industry Exposition (IBIE) will hold a meeting for 2013 IBIE exhibitors on Feb. 12 at the Las Vegas Convention Center.
Gourmet dessert makers Steven Roberts Original Desserts and Ticklebelly Desserts are consolidating their Colorado bakery, warehouse and corporate headquarters in a facility in Aurora.
On-Demand: SQF 2000, FSMA, ISO 22000/PAS220 and other standards continue to gain traction in an attempt to create safer foods and beverages.
Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry.
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Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.