Makers Of The Wholly Guacamole Brand Name Finalists In Competition To Open For Cold War Kids In Concert

August 18, 2016 Wholly Guacamole

Some stars are discovered by agents, some become famous through social media — but until now, none have been discovered by a guacamole company. This summer, the makers of WHOLLY GUACAMOLE® products are giving one talented act a rare chance in the spotlight — an opening gig for a concert featuring national recording artists Cold War Kids, and a cash prize to help make their musical dreams come true.

Sartori Wins Blue Ribbons, Supports Scholarships At Wisconsin State Fair

August 18, 2016 Sartori

Two Sartori Originals were honored at the 2016 Blue Ribbon Cheese & Butter Auction, culminating the dairy contest at the Wisconsin State Fair. At the annual event, wheels and blocks of the blue ribbon winners were auctioned off with proceeds benefiting student scholarships specializing in agricultural or dairy fields. Sartori's wheels raised more than $4,000, contributing to the $36,245 total from all 28 blue ribbon winners.

Sabra Announces Long-Term Campaign To Alleviate Impact Of Food Deserts

August 18, 2016 Sabra Dipping Company, LLC

Sabra CEO Shali Shalit-Shoval joined employees in Chesterfield County, VA, to launch Sabra's "Plants with a Purpose," a community engagement mission dedicated to helping alleviate the impact of Food Deserts in the U.S. Food Deserts, as defined by the USDA, are neighborhoods and towns without ready access to fresh, healthy, affordable food (specifically fruits and vegetables).

Nominate Food Safety Leaders For New IDFA Award

Did your team make significant contributions to food safety, or do you know someone who has? Help your colleagues and your companies get the recognition they deserve by submitting a nomination for IDFA’s inaugural Food Safety Leadership Award by August 31.

These Vegan Dairy Products Are Made From Milk – There Just Aren't Any Cows Involved

August 18, 2016 Jessica Leber, Fast Coexist

The milk aisle at the supermarket is a dizzying array of choices, with soy, almond, hemp, and other plant alternatives more popular than ever. But many customers buy these substitute products—whether for health, allergy, or environmental reasons—only to turn around and head straight back for the traditional cheese and yogurt shelves.