Land O'Lakes maintains data regarding aggregate farm output, which it then shares with farmers so they can use the insights to operate sustainably. The key to a thriving food economy in the future is "data, data, data," said CEO Beth Ford.
UK-based Pret A Manger, which operates about 500 global locations, has agreed to acquire smaller sandwich chain EAT for an undisclosed amount. After the deal closes, Pret plans to turn up to 90 EAT locations into Veggie Pret shops in an effort to grow the plant-based concept it launched in 2016.
H.E. Butt Grocery is investing in people to differentiate itself, with President Craig Boyan asserting that technology should be used to create jobs and improve the lives of both customers and employees. "We believe the main thing we need to do is invest in people -- and better people," Boyan said.
Students, teachers and staff at Lincoln Middle School in Rockford, Ill., are cutting down on the school's food waste as part of a University of Illinois research project. The students separate what's left after they eat lunch, putting organic waste aside to compost in the school garden and leaving behind uneaten food on a share cart.
Albertsons is revamping its Signature Select private label this year with a new look and more than 300 new items. "With the expansion of Signature Select, customers will find even more surprises, from seasonal and holiday items to ethnic and even plant-based offerings," says President of Own Brands Geoff White.
Jia Choi shows us Seoul's Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls. Steven Hyung of O'Ongo Food Tours shows Steve Jilleba the best dumpling stall, where they sample kimchi mandu from Mrs. Cho.
Our tour of Brazil begins at the Ceasa Market in Salvador’s Rio Vermelho district where Veve Braganca provides a crash course in the Nordeste pantry -- from manteiga de garrafa, a type of clarified butter used to season manioc purees, to specialty manioc flours called farinhas and the toasted manioc flour known as farofas. The market also has ingredients for hard to find dishes like manicoba made from boiled manioc leaves that have released their toxins, cooked with calabresa sausage, charque, cured salpresa pork, bacon and smoked chorizo.
Join us on June 27th for a conversation with Debi Benedetti, Founder and CEO of Beyond the Possible, during FOODBIZ+ Insights for Great Leaders. Debi will share valuable insights into key attributes that leaders need to develop to be successful, including topics on personal branding and strategic planning, along with many other skills that are critical to leading in today's changing food industry and marketplace. Register for this free webinar here -- and discover what’s new in the business of food.
Ferrara Candy is planning an updated recipe and freshness-saving packaging for the 99-year-old Baby Ruth chocolate bar next year, Monica Watrous writes. The revamp comes after changes were made to the Butterfinger bar earlier this year.
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