Canada-based Claridge Inc. sold one of its portfolio companies, La Terra Fina USA, Union City, Calif., to an affiliate of HP Hood LLC, Lynnfield, Mass., effective Oct. 9.
Nelson-Jameson, a Marshfield, Wis.-based supplier to U.S. dairy processors, and its sister company Kaestner, LLC, a field service, preventative maintenance programs and project solutions provider also based in Marshfield, Wis., entered a strategic partnership with Valcour Process Technologies, a dairy equipment manufacturer headquartered in Peru, N.Y.
Interroll, Wilmington, N.C., upgraded its Cañon City, Colo., production facility to be a global Center of Excellence. In July 2013, Interroll Group acquired Portec Inc. USA, which has been operating under Interroll Engineering West Inc. since 2014.
UK’s R&R Ice Cream, owned by funds controlled by PAI Partners, France, and Nestlé S.A., Switzerland, are in advanced discussions to set up a new joint venture covering ice cream based in Europe and Africa. The proposed joint venture will capitalize on the strengths and innovation expertise of the two companies.
Unilever USA, Englewood Cliffs, N.Y., acquired the premium Italian gelato business, GROM. The GROM acquisition will strengthen Unilever’s ice cream portfolio and help to further capitalize on the growth of the premium gelato market.
The FDA has released its FSMA Training Strategy outlining its evolving vision of how the agency will work with public and private partners on the development and delivery of food-industry training.
In honor of National Manufacturing Day, The Raymond Corp. unveiled a 47,000-square-foot addition to its Greene, N.Y., headquarters facility.
The creation of the Raymond Operations Center accounted for 32,000 square feet, which included a second level for office space for operations and support, multiple collaborative team rooms and an employee fitness center.
The increase in vegetarianism and flexitarianism has made the meat alternatives market a competitive and lucrative space, according to market research publisher Packaged Facts, New York. In the report “Proteins - Classic, Alternative and Exotic Sources: Culinary Trend Tracking Series,” 28% of respondents indicated they are seeking vegetarian sources of protein, which span a healthy range of products from beans and legumes to "fake meat."
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