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Frito-Lay full-year revenue climbs 4.5%

02.13.2020

By Monica Watrous

Increased investments in marketing, new products and go-to-market capacity driving growth.

Bühler partners with Givaudan to build plant-based food innovation center

02.13.2020

By Susan Reidy

It combines a pilot plant with Bühler equipment and a kitchen/flavor lab by Givaudan.

Montemayor tapped to drive General Mills’ digital transformation

02.13.2020

By Sam Danley

Brings experience at 7-Eleven, PepsiCo.

Kelley named c.f.o. at TreeHouse Foods

02.13.2020

By Rebekah Schouten

Has been interim c.f.o. since November 2019.

Bunge forges ahead amid substantial change

02.13.2020

By Eric Schroeder

Sustains loss of $1,322 million in fiscal 2019.

Two legume-based snack companies combine

02.12.2020

By Rebekah Schouten

The Good Bean acquires Beanitos, bringing the companies' plant-based portfolio to 26 legume-based snacks.

New ‘Magic’ Fruity Pebbles cereal flavor announced

02.12.2020

By Sam Sosland

The limited-edition product created in celebration of the upcoming National Cereal Day.

MDJ Baking’s Gumpel says answer to sliced bread slump is in the past

02.12.2020

By Charlotte Atchley

On Since Sliced Bread, the former Panera vice-president calls the baking industry back to its roots.

Postbiotics: A gut-friendly prospect for baked foods

02.12.2020

By Donna Berry

Functional ingredient features some of the health benefits associated with probiotics.

ADM ramps up production of non-G.M.O. soy protein in Europe

02.12.2020

By Holly Demaree-Saddler

Goal is to meet demand for plant-based protein in the European market.

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News
RSS

Frito-Lay full-year revenue climbs 4.5%

Bühler partners with Givaudan to build plant-based food innovation center

Montemayor tapped to drive General Mills’ digital transformation

Kelley named c.f.o. at TreeHouse Foods

Bunge forges ahead amid substantial change

Two legume-based snack companies combine

New ‘Magic’ Fruity Pebbles cereal flavor announced

MDJ Baking’s Gumpel says answer to sliced bread slump is in the past

Postbiotics: A gut-friendly prospect for baked foods

ADM ramps up production of non-G.M.O. soy protein in Europe

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