Manufacturing

While sustainability initiatives are often an inherent part of modern mission-driven brands, a recent report suggests that what’s on the outside isn’t resonating with consumers like it used to.

They say it’s what’s on the inside that counts, but that’s only half true – at least when it comes to canned food.

Are plant-based cheese alternatives having an existential crisis after one of the biggest cheesemakers refocused its approach to the category?

Grillo’s Pickles announced plans to build a $54 million manufacturing plant in Bartholomew County, Ind. The 155,000 sq. ft. facility will employ up to 150 workers and is adjacent to a $175 million King’s Hawaiian bakery operation.

There’s a new-ish manufacturer in town. After Flavor Reddy Foods grew its food manufacturing footprint via M&A in the past two years, the company is bringing the combined businesses together under one new entity, Trillium Foods.

Dr. Bronner’s has transferred ownership of its 10-SKU chocolate bar line to Magic Chocolate Inc., a new entity formed by the brand’s long-term partners to help scale the line independent of Dr. Bronner’s business.

Nightingale Ice Cream Sandwiches is moving operations to a 29,000 sq. ft. facility with a $5.8 million investment in partnership with the Virginia Economic Development Partnership.

Food coloring, flavoring and extract producer Sensient published a notice warning the industry that current regulatory pressure to phase out synthetic food colors could result in supply shortages.

Protein needs no introduction to any food category, and particularly not pasta. The protein-enriched pasta market has now converted a legacy, premium player to pump yellow peas into its tradition-entrenched production process.

Frozen Chinese street food brand MìLà is platforming with noodle kits as it shifts its focus from DTC to a retail-first strategy.