For those who love a great beer flavor without the buzz, Runner’s High strives to elevate and celebrate the lifestyle of the social running community.

The PIER (Plant-based food Ingredients to be Egg Replacers) project aims to replace 10% of the eggs used globally as ingredients in food products such as baked goods, dressings, desserts and ready meals.

The Modesto expansion is the second largest capital project in the company’s history.

Owners Robb Leonhard and Scott Miller have decided that now is the time to step back and pass the torch to a three-person executive team of COO Ty Weinhold, CFO Nicole Piontek and CRO Bryan Lacey.

The company’s facility in Seymore, Ind. will build upon key learnings and successes from Vital Farms’ egg washing and packing facility in Springfield, Mo., which opened in 2017.

The acquisition will expand St. Armands' footprint to the Southeast and beyond.

Better Juice’s enzymatic technology is based on non-GMO microorganisms that naturally transform fruit juice’s composition of sucrose, glucose and fructose into prebiotic oligosaccharides and other non-digestible fibers.

This new brand reflects Nestlé's heritage in chocolate making and the company’s commitment to responsible sourcing through the Nestlé Cocoa Plan, in partnership with the Rainforest Alliance.

Descon will operate as a subsidiary of Pacteon Group, maintaining its brand identity, facilities and leadership team.

BranchOut Food Inc., producer of dehydrated fruit and vegetable-based products, is taking the next step in its strategic collaboration with the U.S. Army Combat Capabilities Development Command to enhance Meals Ready-to-Eat (MRE) through its proprietary GentleDry technology.