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Sweet Street Eliminates GMOs from Product Portfolio

Sweet Street, a national manufacturer of gourmet desserts, has announced that virtually all of the company’s offerings are now non-GMO. The few exceptions are products that feature “branded candy and cookies" from other manufacturers.

Rotolo’s Welcomes Ryan Brach as Chief Operating Officer

Mitch Rotolo, CEO of Rotolo’s—the Baton Rouge-based pizzeria—announced that industry leader Ryan Brach will join the team as Chief Operating Officer.Brach is a quality-committed restaurant professional that brings over 10 years of experience with all aspects of market development to his new role at Rotolo’s.

Mott 32 to Open First U.S. Outpost at the Palazzo in Las Vegas

Mott 32, one of Hong Kong’s most award-winning restaurants and a culinary icon in contemporary Chinese cuisine, will open its first U.S. outpost this winter at The Venetian Resort Las Vegas. The menu combines authentic Chinese recipes handed down from generations with progressive cooking techniques.

Ferraro’s Releases Final Regional Summer Menu

Ferraro’s Italian Restaurant & Wine Bar traveled throughout Italy this summer, offering diners a chance to enjoy the country’s best cuisine with its Summer Regional Menu Series. With summer nearing its end, Ferraro’s announces its final menu of the season from the Campania region.

Florida Student Entrepreneurs Unveil New Sauces

Taste of Immokalee, a social enterprise created and operated by high school students, announced on August 22 a new line of salsas and sauces inspired by the rich agriculture of Immokalee, Florida. The two new products, Pineapple Mango Salsa and Mandarin Tangerine BBQ sauce, feature farm-fresh ingredients, including locally-sourced tomatoes by Lipman Produce, North America’s biggest field tomato grower.

Health-Ade Kombucha Debuts First Co-Branded Flavor

Health-Ade Kombucha has partnered with Katrina Scott and Karena Dawn, the globally recognized wellness duo and co-founders of Tone It Up  a healthy lifestyle brand and fitness community, to debut its first co-branded kombucha this summer.

Atlanta’s Bazati to Open Rooftop Restaurant and Bar

Estrella, a Yucatecan-inspired cocktail club and restaurant overlooking the Atlanta BeltLine’s Eastside Trail, is opening on Thursday, Aug. 30. Housed atop Bazati—an all-day destination for shopping, dining and imbibing—Estrella will feature a buzzing open-air bar, umbrella seating and a lush list of bubbly and classic Latin cocktails, such as Hemingway daiquiris and pisco sours.

The Cheesecake Factory Lands in Lynnwood, Washington

The Cheesecake Factory known for its extensive menu, generous portions and legendary desserts, announced the opening of its newest restaurant in Lynnwood, Washington.With more than 250 menu selections including SkinnyLicious dishes with 590 calories or less and Saturday and Sunday Brunch – handmade, in-house with fresh ingredients – and more than 50 signature cheesecakes and desserts, The Cheesecake Factory’s opening provides exciting new choices for shoppers and area residents.

Antunes Expands Steamer Offerings with Rapid Steamer

Antunes, a family owned and operated company specializing in the manufacturing of foodservice equipment, recently introduced its RS-1000 Rapid Steamer.The RS-1000’s flash steaming process ensures menu items keep their original textures, colors, flavors and nutrients — resulting in food that looks fresher and tastes better.

Michelin-Starred Chef Matt Kerney Opens Brass Heart in Chicago

Chicago welcomed a new tasting menu restaurant to its rich dining scene with the opening of Brass Heart (4662 North Broadway). Michelin-starred Chef Matt Kerney creates a tasting menu experience that is as progressive as it is approachable, procuring premium local and global ingredients.

Expert Scientific Panel to Help Industry Address Cyclospora Outbreaks

Both the fresh produce industry and US public health agencies are committed to protecting the wholesomeness and safety of the nation’s food supply.  And although more food safety preventive controls are being implemented by the fresh produce industry than at any time in US history, unexplained Cyclospora outbreaks continue to occur every spring and summer.