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Albertsons, a grocery retailer based in Boise, has launched a new private-label line called Overjoyed. The line includes a variety of colorful treats and homegoods, such as cupcakes, trail mixes, candles, and cupcake liners. The retailer aims to help customers create emotional connections and lasting memories through these products. This launch comes amidst a trend of retailers introducing their own private-label lines, including Grocery Outlet, Walmart, and Target. Albertsons' Overjoyed line will also include Halloween offerings, such as decorate-your-own graveyard cookie kits. [Extracted from the article]

An article titled "Produce becomes a powerful differentiator in supermarkets" discusses the increasing importance of a well-stocked and visually appealing produce department in supermarkets. The article emphasizes that the attractiveness of fruits and vegetables is a top factor that keeps shoppers returning to a store, regardless of their background. To stand out in a competitive market, retailers should tailor their produce selections to the specific interests of shoppers in each location, offering smaller packages for cost-conscious consumers and larger assortments for those with more spending flexibility. Additionally, retailers can enhance loyalty by offering produce that aligns with shoppers' nationality and heritage. The article also suggests that educating shoppers on the benefits of produce can help overcome the perception of high prices. Finally, the article highlights the importance of maintaining fresh and visually appealing displays and informing customers about the origin and sustainability of the products. [Extracted from the article]

Uglies Kettle Chips, a division of Dieffenbach's Potato Chips Inc., is celebrating Upcycling Month in June by asking fans on social media to share their upcycling efforts for a chance to win a year's supply of their upcycled chips. Uglies uses imperfect potatoes that would otherwise be wasted to create delicious kettle-cooked potato chips, aiming to reduce food waste, support farmers, and fight hunger. They also donate 10% of profits to VivaKids, a charitable organization dedicated to fighting hunger globally. Uglies Kettle Chips are Upcycled Certified™ and have seen significant growth in sales, reflecting the increasing popularity of upcycled snacks. [Extracted from the article]

Wakefern Food Corp., which operates supermarkets under various banners, is hosting the Own Brands 'CraveCon '24': Indulgent Snacks Summit to find new and exciting snack products for its store brands. Private label manufacturers and suppliers can submit their applications through RangeMe from January 9 to January 29, with the summit taking place in May 2024. Wakefern is specifically looking for snacks such as cookies, brownies, salty snacks, crackers, and more. The company has previously invested in its private label lines and has also hosted summits to source diverse products from women and minority-owned businesses. Certified suppliers interested in participating can find more information and apply on the RangeMe website. [Extracted from the article]

Bobby's Burgers by Bobby Flay has opened its first traditional unit in Charlotte, N.C. The restaurant will serve as the brand's headquarters, training center, and test kitchen as it expands into franchising. The new location, which soft-launched in June, is in an office complex in the SouthPark area. Bobby's Burgers plans to prioritize street-side restaurants and franchising going forward, with partners already signed on for Colorado and the Chicago-land area. The menu includes burgers, sides, a chicken sandwich, a veggie burger, and shakes, and may evolve seasonally or by region. Flay is heavily involved in the kitchen and makes decisions about the menu based on customer feedback, data, and his own instincts. [Extracted from the article]

The article reviews several food products including the protein bar Perfect Bar, Nashville hot chicken potato chip by Kroger, and craft beer.

Sam Fox's debut hotel, The Global Ambassador, in Phoenix has released its food and beverage lineup, parent company Author & Edit Hospitality announced on Tuesday. The Phoenix hotel is Fox's first foray into the hotel space. [Extracted from the article]

This document provides a recipe for a dish called "Huevos Bulla." The ingredients include Idaho Fingerling potato chips, Idaho Russet potato foam, fried eggs, kosher salt, crispy Serrano ham, and truffle oil. The recipe involves frying the potato chips, boiling and mashing the Russet potatoes, and pan-frying the ham and eggs. The final dish is assembled by layering the potato chips, potato foam, eggs, ham, and truffle oil. The recipe is copyrighted by Prism Business Information. [Extracted from the article]

The article reports on the sales recorded by snack food departments of U.S. supermarkets in the midst of the coronavirus disease 2019 (COVID-19) pandemic. Topics discussed include the consumption of comfort foods such as cookies and candies during the pandemic, the increase in the grocery shopping for potato and tortilla chips, and the market performance of snack foods such as chocolate candies, nuts, and crackers.

The article evaluates snack foods including the Beyond Puffs from the Daily Crave, chip line from Lay's, and the bite-size pretzels from Snyder's of Hanover.

Michigan State University has received $700,000 from USDA's National Institute of Food and Agriculture to invest in its potato breeding and genetics program. Dave Douches, a professor in the MSU Department of Plant, Soil and Microbial Sciences, has led the MSU potato breeding and genetics program for nearly 30 years. [Extracted from the article]

Michigan State University has received $700,000 from USDA's National Institute of Food and Agriculture to invest in its potato breeding and genetics program. Dave Douches, a professor in the MSU Department of Plant, Soil and Microbial Sciences, has led the MSU potato breeding and genetics program for nearly 30 years. [Extracted from the article]

Michigan State University has received $700,000 from USDA's National Institute of Food and Agriculture to invest in its potato breeding and genetics program. Dave Douches, a professor in the MSU Department of Plant, Soil and Microbial Sciences, has led the MSU potato breeding and genetics program for nearly 30 years. [Extracted from the article]

Michigan State University has received $700,000 from USDA's National Institute of Food and Agriculture to invest in its potato breeding and genetics program. Dave Douches, a professor in the MSU Department of Plant, Soil and Microbial Sciences, has led the MSU potato breeding and genetics program for nearly 30 years. [Extracted from the article]

Michigan State University has received $700,000 from USDA's National Institute of Food and Agriculture to invest in its potato breeding and genetics program. Dave Douches, a professor in the MSU Department of Plant, Soil and Microbial Sciences, has led the MSU potato breeding and genetics program for nearly 30 years. [Extracted from the article]

Michigan State University has received $700,000 from USDA's National Institute of Food and Agriculture to invest in its potato breeding and genetics program. Dave Douches, a professor in the MSU Department of Plant, Soil and Microbial Sciences, has led the MSU potato breeding and genetics program for nearly 30 years. [Extracted from the article]

For years, Itai Afek has been obsessed with creating unique sandwiches with the "ideal bite", which he defines as the right mix of sweet, spicy, savory and crunchy. As the restaurant industry recovers, Wolfnights is ready, said Afek. That quest led him in 2011 to launch Wolfnights in Manhattan, a takeout-friendly sandwich shop inspired by the wraps of the Mediterranean region. [Extracted from the article]

Purple potato chips could be on shelves at a grocery store near you, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co. The chips are made from the Blackberry potato, the latest of more than 30 varieties developed by Dave Douches, director of the MSU Potato Breeding and Genetics Program. UNIQUE CHIPS: MSU potato breeder Dave Douches and his students share the purple potato chips made from Blackberry potatoes. [Extracted from the article]

Purple potato chips could be on shelves at a grocery store near you, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co. The chips are made from the Blackberry potato, the latest of more than 30 varieties developed by Dave Douches, director of the MSU Potato Breeding and Genetics Program. UNIQUE CHIPS: MSU potato breeder Dave Douches and his students share the purple potato chips made from Blackberry potatoes. [Extracted from the article]

Purple potato chips could be on shelves at a grocery store near you, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co. The chips are made from the Blackberry potato, the latest of more than 30 varieties developed by Dave Douches, director of the MSU Potato Breeding and Genetics Program. UNIQUE CHIPS: MSU potato breeder Dave Douches and his students share the purple potato chips made from Blackberry potatoes. [Extracted from the article]

Purple potato chips could be on shelves at a grocery store near you, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co. The chips are made from the Blackberry potato, the latest of more than 30 varieties developed by Dave Douches, director of the MSU Potato Breeding and Genetics Program. UNIQUE CHIPS: MSU potato breeder Dave Douches and his students share the purple potato chips made from Blackberry potatoes. [Extracted from the article]

Purple potato chips could be on shelves at a grocery store near you, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co. The chips are made from the Blackberry potato, the latest of more than 30 varieties developed by Dave Douches, director of the MSU Potato Breeding and Genetics Program. UNIQUE CHIPS: MSU potato breeder Dave Douches and his students share the purple potato chips made from Blackberry potatoes. [Extracted from the article]

Purple potato chips could be on shelves at a grocery store near you, thanks to a collaboration between Michigan State University researchers and Traverse City-based Great Lakes Potato Chip Co. The chips are made from the Blackberry potato, the latest of more than 30 varieties developed by Dave Douches, director of the MSU Potato Breeding and Genetics Program. UNIQUE CHIPS: MSU potato breeder Dave Douches and his students share the purple potato chips made from Blackberry potatoes. [Extracted from the article]

The article offers several tips on better outcomes in catering services across the U.S. Jessica Wright, executive chef at Jeffco Public Schools in Golden, Colorado said that she prepares a lot of checklists to attain better efficiency and feels that its always better to get organized. Several recipes are provided including Crunchy Chili Caramelized Potato Chips, Sweet and Savory Mango Roll Ups, Mini Salted Caramel Cupcakes.

The article offers information on the Peatos cheesy crunchy snacks from World Peas Brand and the Almond Oil Fiery Thai potato chips from Kettle Brand.

The article offers the author's view on pajama foods and its coverage in menus. These include popcorn, ready-to-eat cereals and potato chips which were eaten by children while wearing loungewear in front of the television (TV). It also notes their impact on the growth of restaurants along with the opening of additional establishments such as Bobby's Burger Palace and Mop/Broom Mess Hall.

The article evaluates several food products including Campbell's Tomato Juice; Perdue’s Carving Classics turkey breast roasts; Portlock Smoked Salmon from Trident Seafood; Cavendish Farms Potato Chips and Speed Grill Chicken Fillets from Pierce Chicken.

Dontre'al Haigler has been a product development chef for family-dining chain Denny's since he graduated from the Art Institute of Charleston five years ago. Originally from Orangeburg, S.C., Haigler had spent most of his time at Denny's corporate office in Spartanburg, S.C., but he recently moved to the chain's new test kitchen in Dallas. I started working for Denny's as soon as I got out of culinary school, so it was a big change of understanding that there's another side to the culinary world besides working in a restaurant, that you can be a corporate chef and help develop the menu for that restaurant. [Extracted from the article]

The article focuses on a data from IRI which reveals the increase in sales of salty snacks. It mentions the increase in sales of major subcategories like ready-to-eat popcorn and caramel corn that are healthful alternative to other products, and states the decline in sales of traditional salty snack subcategories such as chips and pretzels. It also presents the views of Susan Viamari, vice president at IRI, regarding the same.