Articles Tagged with ''food research & development''

Whether you are a retail store, manufacturer, ingredient supplier, or a foodservice operator looking to capitalize on the next food or beverage trend, having relevant data allows you to make better decisions that affect your bottom line.

Prior to joining IDQ, Friedrich spent more than 20 years at Cargill where she held roles in research; development; innovation of proteins, snacks, beverages, confectionary and bread products; ingredient chemistry; nutrition; and food safety research.

As Mars looks to double its Snacking business in the next decade, the new facility will give Mars' 300 R&D Associates in Chicago runway to create and refine new products for the company's multi-billion-dollar snacking portfolio before they are scaled at large around the globe.

Accenture and Microsoft, together with their joint venture, Avanade, worked closely with Unilever to deliver the transformation in just 18 months with minimal disruption to business operations. 

There’s a well-known phrase about the “gift that keeps on giving.” But here’s an interesting twist with a win—that presents still more winning upcycled ingredient ideas for new product developers.

Global bakery manufacturer and ingredients leader Dawn Foods announced Adam Pawlick as the company's new vice president of research & development for North America. Pawlick joined the company in March 2022, and reports to John Schmitz, president of Dawn North America.

The new facility is officially open for business, and the Mafco technical and commercial teams look forward to hosting visitors and engaging with customers to support creative projects focused on taste and mouthfeel perfection.

Most food is judged by the consumer before it’s ever tasted. The color and appearance of foods and beverages are a primary aspect of what encourages someone to desire and taste them. The vibrant greens of fresh produce, the rainbow hues of fruits, or the more subtle, creamy beiges and golds of cheeses, and the rich browns of baked goods and seared meats can awaken a slumbering palate.

With the opening of the new Planterra office and R&D Innovation Center, the company looks forward to continuing its purpose of feeding future generations and making a positive impact on the world.