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The new line features a bottle-molding process that will increase production capacity and deliver efficiency and sustainability benefits.

This change impacts only a small portion of General Mills’ portfolio, as nearly all its U.S. and K-12 school offerings today are made without certified colors.

The company says 90% of its products don’t contain FD&C colors, but for those that do, they will work to remove or replace FD&C colors by the end of 2027.

Placed next to a manure lagoon, the bioreactor consumed biogas continuously for more than a month and converted over 85% of the methane from manure on-site without the need for pre-treatment of the gas or any external sources of energy.

Through its net-zero carbon emissions pillar, the company implements a strategy covering all three scopes of emissions, focusing on the use of renewable energy, reducing fossil fuel consumption and collaborating with its value chain to reduce indirect emissions.

With the launch of the Vertis PB Pea, dsm-firmenich is expanding its Vertis plant protein portfolio — introducing an ingredient that consolidates the functionality of multiple components in plant-based meat alternatives.

One of the first automated solutions to be implemented at the plant will be CarVe, Cargill’s patent-pending computer vision technology.

Van de Kamp’s and Mrs. Paul’s are brands in the U.S. frozen breaded and battered seafood category, offering a variety of formats for snacks and meals, including crispy battered fillets, breaded fish for sandwiches and tacos, and fish sticks.

Grillo’s Pickles is investing $54 million to construct and outfit a 155,000-sq.-ft. food manufacturing facility and will employ up to 150 people.

The center is home to cross-disciplinary collaboration between Heineken’s international R&D teams, universities and suppliers, driving improvements in sustainable brewing and fermentation science.