About Hormel Foods
Hormel Foods Corporation, based in Austin, Minn., is a multinational manufacturer and marketer of consumer-branded food and meat products, many of which are among the best known and trusted in the food industry. The company leverages its extensive expertise, innovation and high competencies in pork and turkey processing and marketing to bring branded, value-added products to the global marketplace. The company is a member of the Standard & Poor’s (S&P) 500 Index, S&P 500 Dividend Aristocrats for 2014, was named the 2013 Sustainable Supply Chain of the Year by Refrigerated & Frozen Foods magazine, and was again named one of “The 100 Best Corporate Citizens” by Corporate Responsibility Magazine for the sixth year in a row. Hormel Foods was recognized on the G.I. Jobs magazine list of America’s Top 100 Military Friendly Employers in 2013 and 2014, and named one of the 2014 40 Best Companies for Leaders by Chief Executive magazine. The company enjoys a strong reputation among consumers, retail grocers, foodservice and industrial customers for products highly regarded for quality, taste, nutrition, convenience and value. For more information, visit https://www.hormelfoods.com.
About the Cancer Nutrition Consortium
The Cancer Nutrition Consortium, founded with generous support from Jeremy Jacobs, Chairman and CEO of Delaware North Companies and owner of the Boston Bruins, is an innovative collaboration among some of the most notable cancer centers, chefs and nutritional experts, focusing on nutritional concerns of patients undergoing cancer treatment including chemotherapy and radiation. The Consortium’s mission is to raise awareness of the importance of food, taste and nutrition issues for cancer patients undergoing treatment, particularly radiation and chemotherapy, and to improve patient quality of life.
The Consortium was launched following a landmark study of the nutritional needs of patients undergoing cancer treatment conducted in collaboration with seven major medical centers across the country including New York University Clinical Cancer Center, Dana Farber/Brigham and Women’s Cancer Center, Sidney Kimmel Comprehensive Cancer Center at John Hopkins, University of Chicago Comprehensive Cancer Center, Mayo Clinic Cancer Center, and the Cedars-Sinai/Samuel Oschin Comprehensive Cancer Institute and Roswell Park Cancer Institute. The study focused on patient preferences and issues related to patients’ ability to eat and drink while undergoing cancer treatment.
In addition, top chefs — including Master Chefs Ron Desantis and Roland Henin — participated in the effort, with support from the Culinary Institute of America, Delaware North Companies, Rich Products as well as the culinary teams from each of the cancer centers. Recipes, access to advice from chefs and nutritional experts, tips and information for caregivers is available on the Cancer Nutrition Consortium’s website at www.cancernutritionconsortium.org