Weis Markets will expand its presence in the Baltimore market by acquiring five Mars Super Markets stores. The deal will give Pennsylvania-based Weis nine stores in the Baltimore area. "This is an important acquisition for us as we've been steadily expanding within Baltimore County in recent years," Weis Chairman and CEO Jonathan Weis said.
Publix and H-E-B offer the best supermarket experiences, followed by Kroger, Save-A-Lot, Wegmans and ALDI, according to the 2016 Temkin Experience Ratings, which are based on surveys of about 10,000 consumers. Publix topped the overall ratings, which rank 294 companies across 20 industries. Supermarkets ranked the highest among all the industries included in the ratings.
Grocery delivery service Peapod will expand its line of meal kits through a partnership with ConAgra Foods and the Campbell Soup Company. The Ahold-owned service will add Buffalo Quinoa Chicken Skillet by Ro-Tel, One Pan Chicken Curry by Campbell's and Zucchini Noodles with Fresh Veggie Primavera by Hunts to its meal kits, which currently include more than 15 options.
Some food and cooking company owners in New York City are designing programs for students that incorporate the science of cooking. In one program, middle-school students learn about the math and science involved in making chocolate.
Chef Ronaldo Linares has teamed up with the American Diabetes Association to create a cookbook that offers healthy takes on traditional Cuban dishes and new Cuban-inspired cuisine. "As for Cuban cooking evolving, I have seen a lot of the Cuban chefs take it in their own direction but still stick to the flavors that made up Cuban food like citrus, cumin and bay leaf," Linares said.
Arby's Restaurant Group will open 25 units in Saudi Arabia and Kuwait in the coming years, in partnership with Johnny Rockets' franchisee Kharafi Global, and the chain is also eyeing opportunities in Asia and Latin America. The chain's main growth focus is on the US, where it sees the potential to nearly double in size to 6,000 restaurants, said CEO Paul Brown.
Student athletes and coaches in 19 school districts in Western Pennsylvania will have access to nutrition information from registered dietitians through a mobile training program. The program also will include mobile fueling stations, where athletes can have healthy snacks.
Chefs from across the country will attend a House Agriculture Committee hearing on food waste today, hoping to raise awareness of 70 billion pounds of food wasted each year in the US. They will also voice support for a bill sponsored by Rep. Chellie Pingree, D-Maine, that would update food labels to encourage waste prevention.
Foods that paired sweet and spicy from yogurt maker Chobani and Mike's Hot Honey were hot at the NRA Show in Chicago this week. The show's 2,200 exhibitors also showed off trends including a growing array of non-GMO products, a new trend of tapping driver networks for food delivery and new uses for the chickpea liquid that's gaining popularity as a substitute for egg whites.
Restaurants are scrambling to meet growing consumer demand for more sustainable beef, and they're taking an active role in working with producers to expand supply, executives from McDonald's and Elevation Burger said during a panel discussion at the NRA Show. "We're not just putting demands on farmers and telling them what to do. We're trying to engage as co-collaborators," said Townsend Bailey, McDonald's director of supply chain sustainability.
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