The new hires bring decades of food industry experience to help lead the company’s efforts to grow the iconic Sara Lee®, Van’s®, Chef Pierre® and Bistro Collection® brands following the purchase from Tyson earlier this year.

Aleph Farms successfully grown slaughter-free steak, without the need for devoting vast tracts of land, water, feed, and other resources to raise cattle for meat and uses no antibiotics. 

In February 2018, the company purchased a soy processing facility in South Sioux City, Nebraska and is making significant capital investments to transform the site to produce protein isolates from peas with expansion plans to include production of isolates from other pulses as well.

The combined portfolio will allow the business to offer a broader range of products and a higher level of service to its customers.

The CIA is widely recognized as the world’s premier culinary college with an industry-wide reputation for excellence. The quality of a CIA education stems from hands-on learning in small class settings and an unparalleled legacy of leadership built by focusing on the crucial issues that drive and shape the ever-changing food world.

The NASPON was launched in December 2017 by the Roundtable on Sustainable Palm Oil (RSPO) to educate, build momentum and assist North American companies in making and delivering on commitments to source sustainable palm oil.

IRI will donate proceeds to Not Impossible Labs, an award-winning technology incubator and content studio dedicated to changing the world through technology and story.

"We want to help make Wichita the Silicon Valley of protein, bringing together the best minds, innovation and technology in the industry," said Cargill Protein President Brian Sikes.

Sun-Maid President & CEO, Harry Overly highlighted the strength of the association with net sales steady at $362 million in this past fiscal year.

As a part of a new initiative, Furmano’s is renewing its commitment to fostering a culture of innovation and driving future growth. In Chef Earley, the company gains another experienced research chef with expertise in recipe development, new product development and foodservice consultation initiatives.