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The Food Foundry, a Chicago-based growth accelerator by Relish Works, Chicago, in partnership with Gordon Food Service, Wyoming, Mich., and 1871, Chicago, will be launching its second cohort in January 2020.

The Innovation Fund, a program of The Kroger Co. Zero Hunger | Zero Waste Foundation, Cincinnati, named its inaugural cohort of innovators, selected from nearly 400 applicants.

The Van Drunen Family of Cos., Momence, Ill., announced a partnership with SouthAm Freeze Dry, Santiago, Chile, whereby Van Drunen Farms will take a majority stake in SouthAm.

Research scientists at the University of Michigan, Ann Arbor, Mich., announced plans to develop a paper-based, cell-free system that detects spoiled milk, according to this study hypothesis.

The global advanced packaging technologies market is projected to rise at a CAGR of 7.5%, during the forecast period of 2018-2026, according to a study produced by Transparency Market Research, Albany, N.Y.

Southern Foods, Greensboro, N.C., broke ground on an 88,000-square-foot meat and fish processing facility in Greensboro.

Many of today’s industrial facilities are being built for both humans and robots, according to a report published by Cushman & Wakefield, Chicago.

Cargill, Minneapolis, announced plans to open a new Cargill Innovation Lab at University of Illinois’ Research Park, Urbana-Champaign, Ill.

Texas Tech University College of Agricultural Sciences & Natural Resources (CASNR), Lubbock, Texas, received a $294,000 grant from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Cooperative State Research Education and Extension Service to study the effects of aging on beef.

BlueNalu, San Diego, Calif., released the design schematics for a large-scale production facility of cell-based seafood.