A groundbreaking ceremony for the university’s Global Center for Grain and Food Innovation facility is scheduled for May 17.

Kosmos, founded in 2009 by world champion pitmaster Darian “Kosmo” Khosravi, makes barbecue rubs, sauces, brines, injections, glazes and accessories.

The center will be operated in partnership with Bright Horizons, the country’s largest provider of employer-sponsored childcare, Hormel said.

Much of summer seafood sales are impulse purchases of grilling items, cold salads, dips, and grab-and-go picnic type items.

For a fresh ordering platform to work effectively, it needs to accurately account weather, seasonality, and other nuances that can vary by a week or two from year to year.

In 2024, salad dressing innovation involves bold flavors, clean ingredients, and snackability.

The brand donates 100% of its profits to the Newman’s Own Foundation, which follows founder Paul Newman’s wishes to “give it all away” and nourish and transform the lives of children who face adversity.

B&G Foods this fiscal year began dividing financial results into four business units: specialty, meals, frozen and vegetables, and spicy and flavor solutions.

The company has outgrown its current 27,000-square-foot facility in Miamisburg, prompting the addition of a nearby 10,500-square-foot facility that will house office spaces and R&D.

The company plans to capitalize on Cargill’s expertise and resources to ensure it is able to adapt and serve customers as demands and expectations evolve.