SouthAm is a trusted freeze-dried fruit supplier to many global CPG companies and is widely known as a leader in delivering high quality freeze-dried ingredients. Its headquarters are just outside of Chile’s capital, Santiago.

The California location joins a list of other FONA locations and partnerships around the globe, including China, Canada, Australia and the UK. The grand opening in California comes a year after the company announced a $14 million expansion at its headquarters in Geneva, Ill.

SaltWorks innovative quality assurance techniques, like its proprietary Optically Clean® technology, guarantee the purity of Pure Ocean while still protecting the natural state of each grain of salt.

Under the terms of the binding agreement, Bay State Milling will become the exclusive commercial partner for Arcadia's high fiber wheat in North America under Bay State Milling's HealthSense™ brand portfolio, while Arista receives exclusive rights under Arcadia's intellectual property in Australia, New Zealand, Europe, Japan and South Korea.

Christie’s employs nearly 100 associates, with one manufacturing facility and a strong direct-to-consumer platform that includes e-commerce and a highly-regarded corporate gifting program.

BlueNalu has created a five-phase commercialization strategy that starts with R&D and small-scale pilot testing, evolves to a phase that enables market research testing, and culminates in food facilities that are 150,000 sq. ft. under roof.

OSI will begin producing Impossible Foods’ flagship product, the Impossible Burger, adding short-term capacity to Impossible Foods’ plant in Oakland. OSI will continue to expand production of Impossible Foods’ flagship product throughout 2019 and thereafter.

“Always mindful of our customers’ needs and the quickly evolving market and consumer trends, we continue to anticipate an increased focus on naturally derived, clean-label ingredients, now and in the future,” said Jérôme Béra, Senior Vice President, Global Marketing. “With the additional gellan gum capacity in our Okmulgee plant, we can better work with our customers worldwide to develop innovative foods, beverages and other products for consumers.”

Kowalski has previously worked within the food industry for two years as both and applications and processing scientist with extruded food products and has spent time developing textured protein ingredients as well as protein crisps and rice crisps.

As American tastes shift faster than ever before, both restaurants and food manufacturers are looking for new ways to pivot quickly to meet demands.