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Study finds that generations view dinner differently

Millennials have shifted their dinner occasions from away-from-home to in-home.
August 18, 2016
If there is one meal that exemplifies the differences among generations, it’s dinner, according to a study produced by The NPD Group, Chicago.
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Walmart culinary innovation center

Walmart opens Culinary & Innovation Center

Wal-Mart is currently testing frozen stuffed donut bites and vacuum-packed Paleo meals at this center.
August 18, 2016
Walmart opened the doors to its new 12,000-square-foot Culinary & Innovation Center, located at the retailer’s Bentonville, Ark., headquarters.
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Aldi free-from meat

ALDI to establish division HQs, distribution facility

The 500,000-square-foot facility is expected to create 145 new jobs.
August 17, 2016
ALDI, Batavia, Ill., announced plans to invest $57 million to establish a division headquarters and 500,000-square-foot distribution facility in Dinwiddie County, Va.
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Study: Major food processors struggle as smaller companies gain competitive edge

Changes in consumers’ core values—amplified by social media, celebrity chefs and a myriad of food experts—are rewarding small and medium-size companies with above-average growth and slowing the growth of the Top 25 food and beverage companies.
August 17, 2016
A new report by A.T. Kearney, Chicago, and The Hartman Group, Bellevue, Wash., finds key food trends are slowing the growth of some of the nation’s largest food and beverage companies.
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Labatt Food Service plant

Labatt Food Service opens $28M meat cooking facility

The new facility can cook up to 4 million pounds of barbacoa, 9.5 million tamales (or 792,000 dozen) and 1.7 million pounds of smoked brisket a year on just one shift.
August 17, 2016
Labatt Food Service, San Antonio, Texas, opened a new, 65,000-square-foot, $28 million meat cooking facility, producing barbacoa, brisket and tamales for fast food and restaurant customers.
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