Keith Nunes

General Mills grows pizza portfolio with acquisition of crust manufacturer

05.11.2022

TNT Crust is a manufacturer of frozen pizza crusts for regional and national pizza chains, foodservice distributors and retailers.

Ingredion invests in chickpea ingredient company

02.09.2022

By Keith Nunes

InnovoPro developed a proprietary extraction process to concentrate protein from the chickpea.

NASA calls for innovative ideas for feeding astronauts

01.21.2022

By Keith Nunes

The Deep Space Food Challenge requires competitors to create a food production technology, system, or approach that could be integrated into a complete food system to sustain a crew of four on a three-year deep space mission.

Kroger predicts food trends for 2022

01.18.2022

By Keith Nunes

Flavors the retailer sees gaining ground in the year ahead include umami, everything seasoning, tequila and nostalgic flavors that deliver comfort.

mini protein cheesecake from Whey Butter Cookie Co.

Whey Better Cookie Co. introduces mini protein cheesecakes

12.29.2021

By Keith Nunes

The desserts have 300 calories each, 9 grams of sugar and 13 grams of protein.

Foodservice business improves as Omicron looms

12.29.2021

By Keith Nunes

The breakfast, morning snack, and lunch dayparts have seen traffic return.

Exterior of Flavor Infusion International facility

ADM acquires Panama-based ingredient supplier

12.23.2021

By Keith Nunes

Flavor Infusion International SA supplies liquid and powder flavors, emulsions, beverage systems, juice bases, mixes and other ingredients.

Mondelez identifies six trends impacting foodservice in 2022

12.21.2021

By Keith Nunes

Grab-and-go items, plant-based category expansion and ‘eatertainment’ will be big in the coming year.

Eileen Gannon, founder and chief executive officer of Sunday Night Foods

Sunday Night Foods debuts dessert sauces

11.12.2021

By Keith Nunes

Additional sauce varieties will be introduced next year.

U.S. restaurant transactions may have bottomed out

04.15.2020

By Keith Nunes

This is likely due to the full effect of on-premise dining closures throughout the country and the industry’s collective ability to convert to off-premise modes, like carry-out, delivery, and drive-thru.

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ARTICLES

General Mills grows pizza portfolio with acquisition of crust manufacturer

Ingredion invests in chickpea ingredient company

NASA calls for innovative ideas for feeding astronauts

Kroger predicts food trends for 2022

Whey Better Cookie Co. introduces mini protein cheesecakes

Foodservice business improves as Omicron looms

ADM acquires Panama-based ingredient supplier

Mondelez identifies six trends impacting foodservice in 2022

Sunday Night Foods debuts dessert sauces

U.S. restaurant transactions may have bottomed out

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