Barb Stuckey, President & Chief Innovation Officer of Mattson, Silicon Valley's resident food design and development firm, will challenge your notions of what the future holds with this talk about the shifting of the ground across the food industry.

Kangaroo Brands, Inc., ("Kangaroo") named Salem Kashou as its second-generation president. Started by brothers John and George Kashou in 1979, Kangaroo has grown to be a leading manufacturer of specialty breads and ready-to-eat, handheld sandwiches.

Kettle Cuisine will be a coast to coast fresh soup producer, having two world class SQF Level 3 certified facilities.

Wal-Mart opened a 12,000-square-foot culinary and innovation center at its headquarters in June as a place where the nation's largest food retailer can work with major suppliers to come up with new food ideas, and develop ideas on its own to bolster its store-brand selection.

Chobani is adding Leland Maschmeyer in the new role of chief creative officer as the Greek yogurt maker tries to find new ways to tell its brand story.

IRI’s Chris DuBois will join industry leaders at the Prepared Foods R&D Applications Seminar and present a session titled “Understanding the Growth Behind Prepared and Specialty Foods.”

Amplify Snack Brands, Inc. and Crisps Topco Limited and Subsidiaries announced that they have executed a definitive agreement under which Amplify will acquire Tyrrells, an international, market-leading and rapidly growing premium Better-For-You snack food business.

While building on its historical Materne® and Mont Blanc® brands sold in France, the MOM Group created the fruit squeezers category

Dr. Smoothie's on-trend, authentic product portfolio enjoys strong brand equity, serving customers in the coffee house, health club and restaurant segments.

What does “disruptive innovation” look like from a nutritionist’s perspective? This unique presentation provides two dynamic insights!