Over the last year, Savor has been collaborating with select restaurants and bakeries in the San Francisco Bay Area and beyond that are eager to incorporate the company’s butter into their culinary creations.
The facility will be developed in three phases, with the first phase expected to be operational by mid-2026, the second phase expected to be operational by 2028 and the third phase by 2030.
Equipped with modern culinary tools, Stampede’s research and development team simulates the exact heating and cooking methods that customers use in their own operations.
The renovation increases T. Hasegawa’s flavor innovation facilities by more than 50%, part of the company’s strategy of investing in its U.S. operations to bolster flavor development and manufacturing in North America.
The Farmer Forward program is a cornerstone of the company’s Moo’ving Dairy Forward initiative – a multimillion-dollar platform to drive investment in new technologies and partnerships to cut GHG emissions across Mars’ global dairy supply chain.
Bühler aims to foster the development of equipment to enable market-ready, sustainable, healthy and affordable cellular products that can address increasingly complex food-system challenges, reduce the environmental impact and improve food security.
Additionally, in response to the recent fires in the Los Angeles area, Cascade Milling donated nearly 8 tons of its Just-Add-Water Organic Pancake & Waffle Mix to the Los Angeles Regional Food Bank.
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