Articles Tagged with ''pasta''

FOOD ENGINEERING EIC Alyse Thompson-Richards recaps some recent plant openings and expansions in the food and beverage industry.

The company says the investment in St. Charles provides access to a skilled workforce, a robust multimodal transportation infrastructure and a collaborative business environment that will support long-term growth throughout North America.

Winland Foods’ St. Louis facility expansion will increase its ability to produce and package its jumbo shell products.

The expansion increases production capacity and strengthens Seenergy Foods' ability to deliver ready-to-eat grains, beans, rice, and pasta to U.S. customers.

Post acquired its pasta business through its purchase of 8th Avenue Food & Provisions earlier this year.

Spanning nearly 150,000 sq. ft., the Barilla Innovation & Technology Experience is designed as a global hub to foster development across the group’s portfolio.

Nate’s Fine Foods, supplier of pre-cooked fettucine, linguine and farfalle (bowtie) pasta, recalled certain lots after a linguine sample collected and tested by FreshRealm, Inc. tested positive for listeria.  

In line with the company’s philosophy to date, Egglife’s newest creations harness the power of eggs to reimagine better-for-you eating via craveable bites that are low in carbs, gluten- and dairy-free, and packed with protein, without skimping on flavor.

The gnocchi maker will construct a 71,300-sq.-ft. facility to expand its manufacturing capabilities, along with its presence in the United States.

Using fermentation, EQUII has created complete protein flour, which it also incorporates into its flagship bread products.