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Home » frozen soup

Articles Tagged with ''frozen soup''

Morrison to succeed Conant at Campbell's

September 29, 2010
Diversified foods giant Campbell Soup Company, Camden, N.J., said Douglas R. Conant, 59, who has served as president and chief executive officer since January 2001, advised the board of directors that he plans to step down as CEO on July 31, 2011.
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Blount Fine Foods promotes Sewall, Bigelow, talks R&D

September 3, 2010
Refrigerated and frozen soup and seafood processor Blount Fine Foods, Fall River, Mass., said it promoted Robert Sewall to executive vice president of sales and marketing.
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Blount Fine Foods expands product line, plant

March 2, 2010
Blount Fine Foods, Fall River, Mass., said it expects by this summer to complete the first to two phased expansions at its Fall River plant.
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Deal expands Southeastern Mills' ingredient biz

October 27, 2009
Southeastern Mills, Inc., Rome, Ga., said it purchased Superior Quality Foods (SQF), an Ontario, Calif., supplier of  food bases, gravy mixes and dry seasoning blends for retail and industrial customers.
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Darden Restaurants honors suppliers

June 30, 2009
Frozen soup, bakery food and shrimp processors were among those honored this month by Darden Restaurants Inc.
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Campbell Soup begins open innovation program

April 3, 2009
Campbell Soup Co., Camden, N.J., has begun inviting scientists, entrepreneurs and inventors to submit ideas to a new Web site called “Campbell’s Ideas for Innovation.
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Blount Fine Foods soups

April 2, 2009
Primarily a supplier of fresh and frozen seafood products to the foodservice and club store channels only, Blount Fine Foods used the recent Boston Seafood Show to unveil a retail line of frozen Blount brand soups.
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Eye on Operations: Wayne Farms, Unilever in the news

December 1, 2008
Local news media reported that the Coffee County (Ala.) Commission granted a 10-year tax abatement to chicken processor Wayne Farms LLC, Oakwood, Ga.
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Streamlining pasta cooking and cooling

February 26, 2008
UK-based Brakes was looking for equipment that was diverse enough to handle all types and shapes of pasta - particularly long pastas such as fettuccine, linguine, tagliatelle and spaghetti.
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