The $30 million in new investment will fuel expansion and accelerate R&D project execution
February 18, 2019
The funding round opens up an opportunity to explore different ways to meet consumer demands and bring new and novel ingredients to market. MycoTechnology will also use these additional funds for further expansion of the team in order to facilitate current and future projects.
Comax Flavors opens Chinese innovation center, flavor manufacturing site
December 5, 2018
This facility opened November 1, 2018, and houses Comax’s administration, sales and customer service teams. Strategically located in Shanghai, this facility is committed to better serve Comax’s Chinese and Asian Pacific regional customers.
Coca-Cola promotes Nancy Quan to senior vice president, chief technical officer, effective January 1, 2019.
October 22, 2018
The board of directors elected Brian Smith to serve as president and COO, effective Jan. 1, 2019. He will report to James Quincey, the company’s CEO. Smith is a 21-year Coca-Cola veteran who currently serves as president of the company’s Europe, Middle East and Africa (EMEA) group.
Company announces new role for John Rodgers, Ph.D. and welcomes Vijay Krishna
May 9, 2018
Sargento Foods Inc. announced that John Rodgers, Ph.D. has been promoted to vice president – research and development and Vijay Krishna has joined the Sargento team as vice president – quality and food safety systems.
Appointments include new director of research and development, director of human resources and director of marketing
May 8, 2018
Nicole DeBloois is promoted to director of research and development. Nicole has been with JMH Premium for over 11 years in a wide range of expanding R&D roles and responsibilities. During that time, she has consistently demonstrated a skill for fostering internal and external relationships that have resulted in delivering exceptional product development results. Of Ms. DeBloois, Kevin Dulin, CEO of JMH Premium said: "Her technical expertise is well established and she has created a development team that works collaboratively and effectively in delivering custom product formulation and premium customer service."
Along with network operations in Bernardino, Calif., and Atlanta, the 103,000-square-foot Bedford Park facility provides Home Chef with the capacity to grow well beyond its current cadence of delivering three million meals per month.
Second-generation stevia extracts were all about high-purity Reb A. In contrast, today’s third-generation stevia extracts are based on better tasting steviol glycosides with the highest commercial value, Reb A, B, C, D and M.