Foodservice
Omaha, Neb.-based Greenberg Fruit Co. has been awarded a maximum $49.1 million contract to supply fresh produce to Nebraska schools and reservations.
The Michigan-based food solutions company is advancing its long-term strategic plan and repositioning its go-to-market strategy in the second half of 2023, encouraged by strong second-quarter earnings.
The sale of Blue Apron’s operational assets for $50 million is expected to streamline the meal company’s business model and expand prepared meal company FreshRealm’s footprint.
Agriculture Secretary Tom Vilsack’s new initiatives lean into science-based nutrition updates to school lunches that tackle added sugar and sodium and support domestic and locally grown sourcing options.
In leading up to the next farm bill, the National Resources Defense Council is launching a regenerative agriculture program centered around 30 award-winning chefs advocating for healthy soils and educating consumers.
Global food packaging company plans to advance sustainability program with Rebecca Locker leading strategy.
FMI’s chief public policy officer shares insight on how the food industry will help the White House achieve goals to end hunger and increase access to healthy food.
A new 43-page USDA report measuring the growth of the National School Lunch Program provides an overview and documents major changes since 2008.
Millions of consumers benefitted from Healthy Family Project’s annual Mission for Nutrition initiative — and so did produce brand partners.
Jersey Mike’s Subs, Manasquan, N.J., assigned the Grilled Portabella Mushroom and Swiss Sub the No. 64 spot on its permanent menu — and The Mushroom Council is thrilled.
They’re baaaaaack. About 3,000 people attended the 2022 Baldor Bite show, compared to about 1,750 at the last show.
Northeast and mid-Atlantic distributor Baldor Specialty Foods is expanding its leadership team by adding two specialty foods industry veterans in vice president roles.
When it comes to understanding what consumers want from healthful, wholesome and flavorful prepared foods at retail, Barons Market has its finger on the pulse of fresh.
When it comes to moving the needle on fresh produce consumption through foodservice, personalization and convenience are key, as is a healthy dose of wow factor.
This spring and summer, California-based restaurant chains Flame Broiler Inc. and Del Taco showcased the use of fresh California avocados in limited-time offers from early May through mid-July.
Foodservice-focused produce company Markon Cooperative is launching a pre-cut, washed and ready-to-use salad mix called Harvest Crisp Blend.
Warehousing/storage is the most stressful industry in the U.S., according to a new study by Trē House, a marketer of hemp-derived products and other items.
The global online food delivery market is expected to grow by 60% and reach $1.65 trillion in value by 2027, according to new research.
Food inflation will slow to about 3% in 2024, about half the pace of 2023, according to a new forecast that also provides outlooks for grocery and restaurant food prices.
Multistate foodborne illness outbreaks bring swift financial losses to restaurants, increased media attention and an environment that makes subsequent smaller outbreaks more financially damaging, a new study says.
Foodservice business in the area has been making gains over the past couple of years, but it’s not yet back to pre-pandemic levels.
Jeff Burt, president and chief operating officer of Caruso USA, highlighted Caruso Foods’ commitment to industry demands, emphasizing quality and innovation in a recent interview with The Packer.
“Impact Retail Foodservice 2024" will gather industry experts to discuss opportunities and challenges, as well as share insights for driving growth in the year ahead in one of the hottest departments in grocery.
Perishable food leader Jerry Callahan is bringing his retail expertise to the FiveStar Gourmet Foods board of directors this summer.
Rijk Zwaan was honored with the top spot, winning Best in Show. Sun Orchards, Califresh and Ocean Mist Farms also took home honors from this year’s IFPA Foodservice Conference in Monterey, Calif.
For many of the foodservice buyers on a recent harvest tour hosted by the Idaho Potato Commission, there was one aspect of Idaho russet potatoes that they kept returning to as they explored the dusty fields of potatoes.
A new School Nutrition Association survey report says economic, procurement and regulatory issues are obstacles facing school meal administrators as pandemic-era assistance comes to an end.
Mush Foods says chefs swapping the mushroom root blends into recipes, in place of some meat, can seamlessly enhance flavor and nutritional value, while improving cost and reducing the environmental impact in every dish.
The International Fresh Produce Association coordinated a series of “speed dating” meetings in late February to connect produce companies with school foodservice officials from several U.S. school districts.
May is National Salad Month, and it seems U.S. consumers already have a jump on enjoying these light, healthful treats. Here’s what retail data shows about consumer preferences when it comes to a dish of leafy greens.