The Produce Industry Tuesday, October 28

Browsing: Bar

Meet David, the protein bar company selling Alaska cod

July 26, 2025

David Expands Offerings with New Alaska Cod Fillets In a surprising twist, David, the innovative US-based protein bar brand, is making waves in the seafood world…

ALOHA Introduces Third Hawai‘i Special Edition Bar: The Taro Bar

April 30, 2025

February 28, 2025 – ALOHA, the award-winning B Corp and Climate Neutral Certified plant-based protein brand, announces the launch of its third Hawai‘i Special Edition bar:…

Ontario to Restrict Electricity Exports to U.S., Bar American-Made Alcohol If Trump Tariffs Applied

January 31, 2025

Canada Considers Response to Potential U.S. Tariffs In response to the threat of sweeping tariffs on Canadian products by U.S. President-elect Donald Trump, Canada’s most populous…

Building Resilient Workforce Pipelines: A Q&A With Simple on Staffing, Tech, and the Future of Food Manufacturing Labor

October 28, 2025

The Strategic Impact of Labor Shortages in Food Manufacturing Labor shortages aren’t…

The role of open innovation work at Givaudan

October 28, 2025

Front-End Innovation at Givaudan: Exploring New Horizons What is “front-end innovation,” and…

MyForest Foods’ mycelium bacon sizzles as alt meat market cools

October 27, 2025

MyForest Foods Expands Nationwide with Whole Foods Market New York-based MyForest Foods…

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Breaking out of the “sea of sameness” in ag

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Browsing: Bar

Meet David, the protein bar company selling Alaska cod

ALOHA Introduces Third Hawai‘i Special Edition Bar: The Taro Bar

Ontario to Restrict Electricity Exports to U.S., Bar American-Made Alcohol If Trump Tariffs Applied

Meet the North Carolina Producer Who Has Supplied Eggs for the White House Easter Egg Roll

Native Americans and the Magic 8 from Seed to Plate

Founder of Gimme Seaweed, Annie Chun, Receives Prestigious Award from Korean Government for Contributions to Seafood Exports

Building Resilient Workforce Pipelines: A Q&A With Simple on Staffing, Tech, and the Future of Food Manufacturing Labor

The role of open innovation work at Givaudan

MyForest Foods’ mycelium bacon sizzles as alt meat market cools

About Us

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