Cuisine Solutions, Alexandria, Va., announced a strategic partnership with Signature Kitchen Suite, Englewood Cliffs, N.J., and the Culinary Research and Education Academy (CREA), Sterling, Va., to promote the sous-vide culinary method.

Stampede Meat, Inc., Bridgeview, Ill., opened the doors to fully renovated facility, just 5 months after announcing the company’s expansion outside of Illinois for the first time in its 24-year history.

Broad Street Licensing Group, the Montclair, N.J., agent for the Tony Roma Restaurant brand, brokered a deal with Ruprecht Co., Mundelein, Ill., for an extensive line of sous vide meats, including ribs and BBQ for retail.

Pusateri’s Fine Foods, Canada, launched füdi, a line of gourmet sous vide fresh-frozen entrées.

OSI Group, Aurora, Ill., acquired Flagship Europe from the Flagship Food Group, Denver, Colo.

SugarCreek opened a 418,000-square-foot, state-of-the-art facility in Cambridge City, Ind.

Food processors around the world are increasing production volumes and efficiencies by incorporating more advanced, continuous cooking and chilling systems.