One-handed food innovation in demand at Starbucks

Company also is speeding up beverage and food prep to serve more customers.

Having difficulty viewing this message? View it in a browser. forward subscribe September 23, 2022 THE MOST READ STORIES OF THE WEEK 1 Starbucks seeking more one-handed food innovation 2 Slideshow: New menu items from McDonald’s, Wendy’s and Panda Express 3 Cookies crush $10 billion in sales 4 Are plant-based alternatives losing their halo? 5 Kraft Heinz names chief growth officer of North America SPONSORED MESSAGE A sustainably grown solution U.S. Soy's domestic supply and superior functionality helps meet the needs of the food industry and consumer demand for sustainable ingredients. SUPPLIER NEWS Insect protein maker raises $250 million in funding round Innovafeed’s round of Series D funding was joined by Qatar Investment Authority, ADM and Cargill. New Ingredion VP to handle investor relations, corporate communications Noah Weiss has more than 20 years of experience. Two salesmen join Bell Flavors & Fragrances Craig Dunlap and Jared Hammill both began careers in product development. Nellson to close Salt Lake City plant The nutritional bar and functional powder maker will transfer the assets from its Utah facility to its production site in Anaheim. Bunge exiting Russia with sale of oilseed business Transaction includes sunflower processing plant in Voronezh. ADM opens extrusion plant in Serbia Will extend production of non-GMO textured soy. Report from Dawn lists 2023 baking trends Expect consumers to show interest in technology, new flavors, daily delights and sustainability. Allied Blending names new R&D director Matthew Buss will lead Allied’s research, innovation and product development activities. ADM, PepsiCo in regenerative ag partnership Partnership is expected to reach up to 2 million acres by 2030. Cargill opens corn wet mill in Indonesia The $100 million facility was built in November 2020. Webinars - Active Sep 13 2022 Plant-Based Dairy: Deliver next level taste and texture with enzymes Subscribe to Food Business News and get print or digital access today! Free Magazine Subscription To ensure delivery to your inbox, add foodbusinessnews@sosland-email.com to your address book or safe sender list. This is an unmonitored email address and replies will not be responded to. If you have questions or comments, please email us at subscriptions@sosland.com. Update your account     Forward     Subscribe     Unsubscribe THE MOST TRUSTED RESOURCE FOR FOOD INDUSTRY PROFESSIONALS ©2022 Sosland Publishing® 4801 Main Street, Suite 650, Kansas City, MO 64112 Privacy Policy