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Tonka Bay Equity Partners, Minnetonka, Minn., announced plans to sell Freshpack Produce, Inc., Denver, Colo., to Creation Gardens, Inc., doing business as What Chefs Want, Louisville, Ky.

Beyond Meat, El Segundo, Calif., announced a culinary partnership with Subway, Milford, Conn., to test exclusive plant-based protein options.

Tyson Foods, Inc., Springdale, Ark., created a new, state-of-the-art facility designed to help the company develop more automation and robotics for its food production plants.

Maple Leaf Foods, Canada, released its 2018 sustainability report, which emphasizes its guiding pillars of better food, better care, better communities and better planet.

The International Foodservice Manufacturers Association (IFMA), Chicago, introduced its new go-to-market model, an interactive online resource that provides foodservice manufacturers with critical insights for go-to-market strategies.

Dippin’ Dots, a Paducah, Ky.-based cryogenically frozen ice cream producer, announced plans to expand its operation in McCracken County, Ky.

A new study released by Cargill, Minneapolis, found consumers had a hard-to-satisfy wish list for those who put food on our tables—with most claiming to feel knowledgeable about how food is raised.

Idaho Milk Products completed a $30 million expansion at its Jerome, Idaho, headquarters facility, which began in October 2018.

The macro-trend of eating clean has evolved from purity, clean labels and avoiding negatives into what HealthFocus International, Petersburg, Fla., calls clean conscience eating.

Wholesum, Amado, Ariz., announces that its greenhouse expansion will add 6 acres of 100% organic tomato production to the existing 18-acre facility.