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With Melt&Marble contributing its proprietary fats, and Valio bringing its knowledge of formulation and food application, the companies will work on developing products that meet industry demand for functionality and taste.

The new institute serves as Lactalis’ North American culinary and sensory channel operations and aims to foster innovation, enhance customer and consumer experiences with the company’s dairy products, and test product quality.

With an investment of more than $675 million, the new facility will produce creamers for brands including Coffee mate, natural bliss and Starbucks.

Belgian Waffle Cones, a new product line, is available in four flavors, along with two new flavors of ice cream bars.

This facility aims to support the next generation of food safety and nutritional quality research in meat science.

Founded in 1996, Power Crunch has seen growth driven by its portfolio of protein snacks, including wafer bars and high-protein crisps.

The International Society of Automation (ISA) has announced its leadership for the term beginning Jan. 1.

The new facility, located three miles from the company headquarters, will be used for pizza production and will provide 50 new skilled labor positions.

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

ProFab provides millwrighting, process piping, mechanical and installation services, specializing in projects that require a fast turnaround.