Bono USA, Landing, NJ, is launching its first line of Italian pasta sauces, available in seven varieties. Bono’s pasta sauces are made using 100% Italian ingredients including tomatoes from the Parma Food Valley, extra virgin olive oil and aromatic herbs. The sauces are slow-cooked in small batches with fresh ingredients. Bono’s Italian Pasta Sauces are available in the following varieties: Marinara, Tomato & Basil, Roasted Garlic, Ricotta, Arrabbiata, Alla Vodka and Truffle.

Sartori Cheese, Plymouth, WI, is adding to its award-winning lineup of BellaVitano cheeses. The company announces the arrival of flavor-packed Tomato Basil BellaVitano, the brand’s newest BellaVitano variety. Sartori’s master cheesemakers recommend pairing Tomato Basil BellaVitano with prosciutto, olives, artichokes, full-bodied wines and sparkling water.

Sargento Foods Inc., Plymouth, WI, is launching “Sargento Real Impact,” a corporate social responsibility (CSR) platform that encompasses the company’s ongoing philanthropic and sustainability efforts. Sargento will use the platform to communicate its continued commitment to sustainability as well as community-based initiatives across three key pillars: hunger, housing and education. Throughout 2022, the impact of Sargento was seen broadly across all company efforts, as detailed in its Annual Impact Report. Milestones include community outreach, sustainable packaging and practices and quality production.

Prairie Farms Dairy, Edwardsville, IL, was a big winner in the World Dairy Expo Dairy Product Contest, which unveiled the 2023 award winners. Prairie Farms won 62 awards in 38 of the contest’s 96 classes. The final tally was 22 first-place awards, 23 second-place awards and 17 third-place awards.

Greenridge Farm, the Chicago, IL-based, family-owned brand specializing in all-natural uncured deli meats, meat sticks, sausages, cheeses, and condiments, is officially rebranding to Greenridge. The Greenridge rebrand better reflects the company’s ethos of delivering high-quality meats and cheeses, emphasizing their all-natural, clean-label offerings. Greenridge offers over 100-plus products.

Roussas Dairy, Attica, Greece, was crowned this year’s Great Taste Supreme Champion for its Roussas Galotyri P.D.O., a soft Greek cheese made from sheep and goats’ milk. The appearance of the Roussas Galotyri P.D.O. gained points for its thickness, said to be similar to that of a very thick yogurt, but without the firmness of typical cream cheeses. The nose brought a “yogurty tang and light citrussy sourness” and one judge complimented its suitability for a dip with honey and walnuts, while another says they would “smother it on everything.”

The Consorzio Prosciutto di Parma, Italy, announced new rules governing the production of its cured ham. Beginning Sept. 4, 2023, fresh pork legs entering production to become Prosciutto di Parma must meet these standards. The new rules span the entire process from the genetics of permitted pigs to the shelf life of presliced product and follow a lengthy period of review and study. The final new rule relates to the DMD (Date of Minimum Durability), which has been extended after extensive study.

Mifroma, Stamford, CT, received many awards at the Mondial du Fromage competition in France. Gold medals: Alpenhorn; Le Gruyère AOP, aged 18 months; Appenzeller, aged 7 months; Silver medals: Cavern Le Gruyère AOP, aged 11 months; Cave d’Or Le Gruyère AOP, aged 14 months; Emmentaler AOP, aged 18 months; Brigand du Jorat, aged 6 months; Blumenkäse; Raclette Suisse, aged 5 months; and Bronze medals: Simmental, aged 8-12 months.

Keep an eye out for a fresh new look from Brooklyn Cured, Brooklyn, NY. The charcuterie company has revamped its packaging with designs that are inspired by the borough it calls home. The packaging redesigns echo the company’s commitment to respecting tradition while evolving and growing through product innovation, pulling inspiration from New York’s classic Italian deli signage. The new packaging will fully arrive in January on all store shelves for a fresh start to 2024.

Lux Ice USA, Dallas, TX, announces the appointment of food and beverage industry veteran Michael Crouse to the role of chief executive officer. Crouse joins Lux Ice with over 30 years of commercial and general management experience in both the retail and foodservice sectors in North America. His previous roles included president of U.S. foodservice at Kraft Heinz and vice president/general manager of U.S. supermarkets at the Frito Lay division of PepsiCo. Most recently, he was the head of U.S. prepared foodservice at Tyson Foods.

California-based Olli Salumeria, Oceanside, CA, has appointed Tim Goldsmid as the company’s first chief executive officer. A veteran of the CPG food industry for over 20 years, Goldsmid assumes day-to-day leadership of Olli Salumeria, with a specific goal of elevating the brand to become \ the leader in premium salami across North America. Prior to joining Olli, Goldsmid led the growth of Pacific Foods, Jack’s Links, Red Baron and several legacy General Mill’s brands, including Pillsbury, Betty Crocker and Cascadian Farm.

Share-ify, Orlando, FL, is adding Christina Bongo-Box to the executive team as vice president of retail, restaurant, food manufacturing and academia. In her role, Bongo-Box will serve as the food safety, procurement, and QA subject matter expert whose main role is to assist and support customers. Most recently, Bongo-Box served as senior director of global quality assurance and commercialization at Church’s Texas Chicken. Share-ify is a cloud-based network designed to help integrate with trading partners and increase functionality within operations and the QA department.