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.
The event for food and beverage researchers: August 1-2, Lombard, Ill.
July 19, 2017
For more than a decade, this unique event has given food and beverage researchers a quick, convenient deep dive into industry trends, new ingredient technologies and formulation strategies.
Chef Christian Kiefer will head the company’s Product Research and Development Department
June 7, 2017
Chef Christian "Kit" Kiefer, a chef and certified culinary educator and former restaurant owner, who created many popular menu items for restaurant chains and Fortune 500 companies, has been hired by St. Louis-based Kent Precision Foods Group as Corporate Culinary Chef of the Research & Development Department.
Today’s gluten-free market has defied predictions and sustained its growth worldwide
January 16, 2017
The gluten-free market will be driven by the sustained needs of the celiac and gluten-intolerant consumers, as well as growing numbers of full-time and/or part-time gluten-free converts.
The ongoing evolution of consumer preferences due to more and better access to quality information on nutrition has been the driving force behind the “clean label” movement.
Wellomics drives R&D change by combining science, product development and commercialization for the natural products industry
October 3, 2016
Wellomics’ proprietary formulation technologies to maximize bioavailability and pinpoint market research to ensure brand differentiation make its products unique.
IRI’s Chris DuBois to Highlight Prepared and Specialty Food Trends at R&D Applications Seminar
August 17, 2016
IRI’s Chris DuBois will join industry leaders at the Prepared Foods R&D Applications Seminar and present a session titled “Understanding the Growth Behind Prepared and Specialty Foods.”
AAK, a leading global manufacturer of high value-adding specialty vegetable fats, presented “Formulating Whipped Toppings with Non-Hydro Fats” at Prepared Foods’ R&D Applications Seminar, Chicago.