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Ventura, CIA Expand Partnership

The Culinary Institute of America and Ventura Foods announced an expansion of their partnership.

December 11, 2013

The decade-long relationship has focused on extending foodservice education, product and process development, and culinary research offered through the Ventura Foods Center for Menu Research and Development at The CIA's campus in California.

Sysco Taking US Foods

Sysco Corp. agreed to acquire closely held US Foods for $3.5 billion.

December 9, 2013

Sysco will pay $3 billion in common stock and $500 million in cash for US Foods, the companies said.

Breakfast Trends

Most consumers still source breakfast from home, according to a new report.

December 6, 2013

Just 20% of consumers report eating breakfast away from home more often than they did a year ago.

Children's Fast Food Consumption

Some 60% of 2-to-5-year-olds in California eat fast food at least once a week.

December 4, 2013

One in 10 eats fast food at least three times a week, a report indicates.

Christie Cookie Names Corporate Chef

Tony Schmidt will serve as corporate chef and southeast regional sales manager at Christie Cookie.

December 2, 2013

Schmidt is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y., with almost 10 years of business and chef experience, as well as a degree in Hospitality Management and Masters in Business Administration.

Gluten-free Soup with Kale

Blount Fine Foods combines on-trend flavor with top-of-mind health attributes.

November 21, 2013

Blount Fine Foods, Fall River, Mass., combines on-trend flavor with top-of-mind health attributes. A

All-natural, Authentic Ingredients

Kettle Cuisine emphasizes ingredient integrity in four new all-natural, fresh soups.

November 21, 2013

This fall saw Kettle Cuisine, Chelsea, Mass., introduced four all-natural, fresh soups: Chicken Enchilada, Caribbean Jerk Chicken (pictured), Moroccan Vegetable Stew and Roasted Corn & Poblano.

Turkey Kale Soup

Sandridge Food Corp. offers two new soups to warm up foodservice patrons and supermarket deli consumers.

November 21, 2013

Sandridge Food Corp., Medina, Ohio, offers two new refrigerated soups to help warm up foodservice patrons and supermarket deli consumers on fall afternoons and evenings.

Low-sodium, Lowfat Stew

JTM Food Group’s new Premium Beef Stew bridges the gap in nutritional comfort food.

November 20, 2013

JTM Food Group, Harrison, Ohio, says its new Premium Beef Stew bridges the gap in nutritional comfort food.

Seafood Soups, Sauces

Oregon Seafoods used the National Restaurant Show to showcase new Sea Fare Pacific soups and sauces for foodservice distribution.

November 20, 2013

Oregon Seafoods LLC, Coos Bay, Ore., used the National Restaurant Show to showcase new Sea Fare Pacific soups and sauces for foodservice distribution.