To enable foodservice manufacturers to launch more profitable new products, The International Foodservice Manufacturers Association (IFMA), Chicago, and Canada-based Stage-Gate International released a report charting four essential best practices in foodservice new product development.
Kontos Foods, Inc. opened a new 45,000-square-foot facility in Paterson, N.J., to manufacture its French-style Traditional and Savory Crepes, the Lite, Elegant Skinny Wrap and several varieties of Kontos Fillo Dough and related Fillo products.
The Bistro Gourmet Bakery, the Peoria, Ill.-based foodservice dessert portfolio of The Hillshire Brands Co., Chicago, launched an expanded Bistro Collection line of thaw-and-serve gourmet cakes, each hand-crafted and individually portioned for operational ease.
The foodservice division of Hormel Foods, Hormel, Minn., introduced a new line of Fire Braised Meats, including Boneless Pork Shoulder, Boneless Chicken Thigh and St. Louis Style Pork Ribs.
High Liner Foods (USA), Inc., Portsmouth, N.H., announced plans to invest $6.6 million to further modernize and expand its 240,000-square-foot manufacturing facility in Newport News, Va., increasing production to meet customer demand for products from its leading U.S. foodservice brands.
Cargill announced a new initiative to help food and beverage manufacturers and foodservice operators find formulation solutions to address the complex challenges associated with improving childhood nutrition.
Foremost Farms USA, Baraboo, Wis., is integrating cheese production from two plants located in western Wisconsin to its plants located in Appleton, Richland Center, Milan and Marshfield, Wis.