Company will develop plant-based foods close to its Zaandijk production facilities in the Netherlands.
March 20, 2023
A celebration to mark the Innovation Center of Excellence opening will take place on March 28. Invited customers, partners, and investors will have the opportunity to see the new facility and hear about AAK’s work in the field.
he facility increases the company’s total capacity from 20 metric tonnes to 80 metric tonnes per year.
March 16, 2023
The plant will run on 100% green electricity, which is largely generated by FrieslandCampina’s member farms and certified under the European Union’s Guarantee of Origin scheme.
Flavor producer is adding 35,000 square feet in Kalamazoo.
March 16, 2023
With the increased footprint, FlavorSum will build out more technical resources and capacity to meet the needs of small, mid-sized and emerging food and beverage companies, the company states.
Flavors inspired by legacy recipes, across generations of tradition globally, are expected to be popular.
January 31, 2023
In North America, flavor trends are driven by regional classics such as North Carolina’s spicy barbecue and Tex Mex. There’s a resurgence of basic flavors featured in past years’ charts as well as never-before-seen additions such as fig, ube and wasabi.
The company’s new narrative is Science\ Solutions \ Society.
January 31, 2023
The rebrand of Tate & Lyle is another important milestone in the transformation of its business to become a purpose-led, growth-focused specialty food and beverage solutions business.
Consumers must adapt their eating and spending patterns to new realities, report concludes.
December 20, 2022
Brands will exceed consumers’ increased product expectations by experimenting with impactful innovations that engage multiple senses and create memorable experiences.
Under the terms of the partnership, Milcobel will provide whey protein retentate sourced from its mozzarella production facility in Langemark.
December 15, 2022
Arla Foods Ingredients will refine the raw material before using it to produce specialty ingredients for high-end protein markets. These include milk fat globule membrane (MFGM) for infant formulas and whey protein hydrolysates for medical nutrition.
With nearly 30 years of experience as a food industry executive, Miller has a strong background in commercial strategy development and new product introductions.
October 21, 2022
Miller
spent 22 years at Tate & Lyle, a provider of ingredients to the food
industry, where he held multiple roles across sales, marketing and product management including vice president of North American Sales for Specialty Food
Ingredients and Vice President of Global Product Management for Texturants.