More than 50 food entrepreneurs, including those making products on organic and small farms, applied to the competition from across the United States.
May 3, 2023
Funded by a $1 million grant from the Northeast Dairy Business Innovation Center (NE-DBIC), the competition provides finalists early-stage incubation assistance from Cornell's food processing and business experts, access to the university's food processing facilities, industry mentorship, and training on product prototyping.
The recently inaugurated facility is a state-of-the-art center for taste with a focus on flavor and taste modulation innovation.
May 2, 2023
This new facility will allow Doehler to leverage its 185 years of global experience in the ingredients industry and well-established thought leadership in the German and European natural flavors market to the United States with an agile and visionary approach, focusing on their customer’s needs.
Product efficacy and proven claims are the most important consumer purchase motivators regarding buying functional foods with prebiotics, according to FMCG Gurus research.
April 25, 2023
New global survey commissioned with 10,000 consumers in 10 countries.
Biotis Fermentis, which combines the benefits of whey protein, prebiotic galacto-oligosaccharides (Biotis GOS) and probiotic cultures.
April 24, 2023
Ingredient enables brands to create truly holistic performance and active nutrition solutions, such as protein powders and shakes, that provide multiple proven health benefits, company stated.
CREMODAN GREENPRO 101 Modulator Enhanced System, which is designed for ice cream manufacturers who seek to maintain the indulgent quality of their products in a cost-effective manner.
April 12, 2023
This new system is the first from IFF to combine an ice cream stabilizer system for optimum creaminess, mouthfeel and melting properties with an innovative flavor-modulating technology in one synergistic blend.
The sweet and culinary flavor creation labs are the latest addition to the company’s expansive campus that has been in operation since 1964, spanning more than 312,150 square feet in Brabrand, Denmark.
March 23, 2023
Expert flavorists will have access to IFF’s latest research innovations, particularly in plant-based and biotechnology, along with resources like pilot plant manufacturing, ingredient expertise and evaluation studios, creating the perfect environment for end-to-end product design.
Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.
Jan Derck van Karnebeek will join the company on June 1.
March 21, 2023
Jan Derck van Karnebeek is currently CEO of GreenV, the international operating group of companies active in the horticultural sector, which is a portfolio company of HAL Investments.
Anderson Advanced Ingredients received a “letter of no objection” for its resistant dextrin from tapioca.
March 21, 2023
The GRAS status confirms that resistant dextrin from tapioca (FiberSMART) is safe for use at maximum levels ranging from 1.2 to 10 g per serving in dairy products, frozen desserts and more.