An on-farm sustainability collaboration between Bel Brands USA and Dairy Farmers of America found certain practices both reduced greenhouse gas emissions and increased milk production.
Chicago-based Technomic research showed that 42% of consumers are more likely to try a new or unique flavor from a restaurant than when cooking at home. Technomic research showed that 42% of consumers are more likely to try a new or unique flavor from a restaurant than when cooking at home.
The US Department of Agriculture’s (USDA) National Institute of Food and Agriculture (NIFA) granted a Michigan State University (MSU) research team $769,000 to develop a biosensor test for foodborne pathogens.
Companion Baking’s new palletizing robot – affectionately called Bruce Banner (aka The Incredible Hulk) by the staff – enables this innovative St. Louis bakery the ability to achieve a higher level of production efficiency and equipment sophistication.
As summer kicks into high gear, retailers will look to tropicals and melons as a way to help their produce departments stand out. And technology and merchandising innovations from suppliers and industry organizations will make those efforts easier than ever.