Articles Tagged with ''food product development''

GELITA will also present the latest research on FORTIBONE®, which is proven to increase bone mineral density, and present a complete spectrum of soft gelatine capsules—including GELITA® EC for enteric performance—that offer a wide range of fill release profiles. 

When it comes to salty or sweet tastes, the ingredient intensifies perception in many applications, including baked goods and snacks. This means that salt or sugar content can be reduced, with the latter allowing for reduced-calorie products. 

Organic certification had been planned for the Georgia site since it went online in late October 2018 and was achieved on schedule, with organic production set to begin in the second quarter of this year. The certification will apply to products manufactured for both the food and pet food markets.

According to Statista.com, revenue in the Sauces & Condiments segment accounted for $42.1 million in 2018 (Ketchup $8.7 million and Sauces & Condiments $33.4 million) and the market is expected to grow annually by 1.7% CAGR 2018-2021. 

The FDA also informed the company that it will exercise enforcement discretion until it completes its rulemaking amending its regulations on the definition of dietary fiber.

The new organic flour portfolio includes organic all-purpose flour and organic premium bread flour, with additional organic milled products coming soon.

SnackFutures is designed as an independent hub that brings three core tenets of growth under one umbrella to accelerate innovation: invention of new brands and businesses; reinvention of small-scale brands with large-scale potential, and venture investments with start-up entrepreneurs.

Mondelēz International will work with The Hatchery Chicago to offer educational opportunities and mentorship to entrepreneurs active in Chicago’s thriving food and drink scene.  

WACKER received the 2008 Environmental Award from the Federation of German Industries (BDI) for this process.