Corbion unveils what may be the market's most effective clean-label, powdered antimicrobial for processed meats
July 26, 2017
New Verdad® Opti Powder N70 offers an unmatched combination of versatility, convenience, clean labeling, sodium reduction and outstanding microbial control in a convenient powder format.
Corbion’s IFT solutions for clean label, food safety and more
May 31, 2017
In applications ranging from bakery, confectionery, dairy, beverages and meats, the Corbion ingredient solutions featured at IFT17 make it easier for manufacturers to consistently deliver product experience customers expect every time.
The International Association of Color Manufacturers releases studies to that point toward color additives as safe for human consumption
May 16, 2017
The organization is respected by regulatory bodies worldwide for its unparalleled knowledge and access to leading scientific researchers and color industry experts.
Inclusions maker Parker Products breaks ground for new plant, expects to triple capacity
December 21, 2016
Parker Products, a leading provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, and RTE and snack industries, has broken ground for 90,000-square-foot facility.
Kemin introduces BactoCEASE® NV OR Liquid as part of its buffered vinegar food safety solutions line
December 21, 2016
The Food Technologies division of Kemin, a leading provider of shelf life extension and food safety solutions for food and beverage industries, now offers BactoCEASE® NV OR Liquid as part of its buffered vinegar food safety solutions line.
Though they are more educated about GMOs, consumers find reason to question their safe use in foods and beverages
December 19, 2016
As awareness grows more consumers recognize that GMOs have benefits in producing better and more resilient crops, but for many of those aware the benefits don’t outweigh their worry, making GMOs the fastest growing food additive concern, according to new NPD Group research.
Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization.