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.
Whey proteins provide protection against infection, boost muscle health. Constituting 20% of total milk protein, whey proteins boast a high nutritional value, are easily digestible, and readily absorbed.
Innovation abounds in protein ingredients and dairy applications. In the plant-protein category, soy remains a strong player due to its nutritional profile, but pea is the most sought after plant protein, according to experts.
The company inked an agreement with NutraEx Food Inc.
March 7, 2023
NutraEx’s SugarLikeproducts are designed to be “plug and play,” providing everything formulators need to nimbly substitute conventional sugars for less caloric sweeteners.
To honor achievements by dairy processing members of the American Dairy Products Institute, Dairy Foods and American Dairy Products Institute present the Breakthrough Award for Ingredient Innovation
Agreements aimed at developing and accelerating wide-scale commercialization of CUBIQ's fat technologies.
March 1, 2023
CUBIQ's novel fats, including Go!Drop, join Cargill’s existing portfolio of plant-based solutions, spanning plant proteins, texturizers and a full array of traditional fats and oils.
Upcycled brewery byproducts unlock new barley flours, sustainable proteins for ready-to-drink beverages. Managing Editor Barbara Harfmann tours St. Louis-based EverGrain by AB InBev to learn about EverPro, a powdered ingredient taking the market by storm.
he entry deadline is March 10, so please get in your submissions today.
February 24, 2023
Entrants MUST be members of the American Dairy Products Institute to enter. Achievements must have taken place between (between Feb. 1, 2022 and Feb. 1, 2023).