Articles Tagged with ''food innovations''

With more than 10 new laboratories, GCI’s S.M.A.R.T. Center focuses on developing custom flavors and colors, as well as extracts, flavor modifiers, and ingredient enhancers.

Here is a quick survey of some of the most notable sauces, marinades and dressing introductions from the past year.

Shoppers, particularly younger ones hailing from Generation Z, will gravitate towards food and drink colored with natural yellow and orange shades in order to tune into the optimistic sentiments they convey, adds GNT.

In February 2018, the company purchased a soy processing facility in South Sioux City, Nebraska and is making significant capital investments to transform the site to produce protein isolates from peas with expansion plans to include production of isolates from other pulses as well.

The CIA is widely recognized as the world’s premier culinary college with an industry-wide reputation for excellence. The quality of a CIA education stems from hands-on learning in small class settings and an unparalleled legacy of leadership built by focusing on the crucial issues that drive and shape the ever-changing food world.

"We want to help make Wichita the Silicon Valley of protein, bringing together the best minds, innovation and technology in the industry," said Cargill Protein President Brian Sikes.

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.

Like all Elmhurst products, Elmhurst Unsweetened Milked Walnuts and Unsweetened Milked Cashews are crafted through a unique HydroRelease™ method.

Sun-Maid President & CEO, Harry Overly highlighted the strength of the association with net sales steady at $362 million in this past fiscal year.

As a part of a new initiative, Furmano’s is renewing its commitment to fostering a culture of innovation and driving future growth. In Chef Earley, the company gains another experienced research chef with expertise in recipe development, new product development and foodservice consultation initiatives.