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From the Cold Corner talks with Stacey Kinkaid, VP of Product Development and Innovation at US Foods and Chris Glab, chief innovation officer at Wild Brine/Bubbies.
November 6, 2023
To learn more about how food manufacturers and processors are creating the latest in craveable, consumable foods, we're joined by Stacey Kinkaid, vice president of Product Development and Innovation at US Foods, and Chris Glab, chief innovation officer at Wild Brine/Bubbies.
EverCase aims to “disrupt freezing” – particularly in the commercial and retail spaces – providing extra shelf life in an effort to cut food waste and boost bottom lines, allowing companies “backend relief” on shrinkage, spoilage and transportation time.
With the U.S. Food and Drug Administration granting approval to a cell-based – or cultivated – meat product, new foods are expected to hit store shelves soon.
Kellogg Company, Battle Creek, Mich., officially dedicated an expansion at its W.K. Kellogg Institute for Food and Nutrition Research, Kellogg's global product development, research and innovation facility.
True to earlier statements, Kraft Foods Inc., Northfield, Ill., is emphasizing product improvement and incremental new items over dramatic, out-of-the-blue innovations.
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.
Schwan’s Consumer Brands North America Inc., Bloomington, Minn., said it appointed Travis Bautz as vice president in charge of a newly formed Product Innovation team.