The new addition more than doubles Sabra’s finished goods storage capacity, lays the groundwork for future packaging customization capabilities and will result in an improved carbon footprint.

Sara Lee® Frozen Bakery will establish its headquarters in the Chicago suburb of Oakbrook Terrace, and continue operations at two manufacturing facilities in Traverse City, Mich., and Tarboro, N.C, just outside of Raleigh-Durham.

Ms. Fink has held several leadership positions in her time with the Purchase, NY-based PepsiCo. She assumed her current title in 2016.

Rodelle, founded in 1936 and based in Fort Collins, Colorado, originates, processes and sells premium vanilla products, including organic and traditional extracts, beans, alcohol-free flavor and paste.

Seven-times the size of its existing facility, the Innovation Center supports the company’s Rapid & Relentless Innovation initiative, the goal of which is to continuously iterate the company’s products until they are indistinguishable from their animal protein equivalent.

Under Leatherwood’s leadership, Blount’s Technical Services team is responsible for the scientific portion of the research and development process, providing information and insight needed to effectively and accurately design and label products for food safety and regulatory compliance. Her team is also responsible for the scientific portion of the research and development process.

Through its ENCORE® line of baking products, Delavau™ is focused on enzyme based and other dough improvers for softness, shelf life, mold inhibition, dough relaxing and strength.

Dr. Joseph received his B.S. in 2004 and M.S. in 2006 from Kerala Agricultural University, India and completed his Ph.D. at the University of Kentucky in 2011.

The acquisition is effective immediately and terms of the acquisition have not been disclosed. The Mazza plant extraction facility at the Delta, BC headquarters location will remain in place. 

The course material covers eggs from their initial formation all the way through to packaging for industrial use. The program is intended for those involved in the egg industry, egg processing, allied industries and foodservice (including bakers, food formulators and chefs.)