News

RSS

The rapidly expanding Jackson’s brand makes chips and snacks that are cooked with avocado oil and use whole-food ingredients.

Chris Erickson brings 20 years of experience in technology and cybersecurity across manufacturing, distribution, and food and beverage sectors. Elidio Amaral joined Bay State Milling in 2015.

The event is scheduled for May 11–14, 2026 at the Donald E. Stephens Convention Center in Rosemont, IL.

The Signode Octopus Prestige stretch wrapper is a next-generation machine developed for high-throughput environments. 

In his new role, Alvaro Alonso will oversee the company's Western Europe business and report directly to CEO Peter Feld. 

GHM announces that Florian Gmeinwieser has been appointed director of IBA, succeeding Susann Seidemann.

The HIRO Robot automates bakery production tasks such as writing, drizzling, and creating custom designs.

Ed Herr will step down as CEO of the family-owned snack business and move into the role of executive chairman. Troy Gunden, a third-generation family member, will take his place.

Sugar Crunch Candy's freeze-dried water ice (also known as "Italian ice"), made in partnership with John's Water Ice, represents the culture of Philadelphia, and aims to make make freeze-dried history, nationwide.

The proprietary technology is allergen-free and delivers gelling, binding, foaming, and emulsification functions across a range of sweet and savory applications