Articles Tagged with ''food science and technology''

Flavor Producers LLC celebrated its 40th anniversary at this year’s SupplySide West event and used the exhibition to highlight four concepts that reflect its Transparently Delicious® theme to naturally and transparently deliver great taste.

Dr. Kiss has three decades of industrial biotechnology experience and will oversee all of the company's technical operations and processes for producing cultivated meat at research through commercial scales.

Hershey’s a2 Milk, using 2% reduced fat a2 Milk, is scheduled to hit retailers’ shelves beginning in January 2022 in 59oz refrigerated cartons as well as in 8oz shelf stable single, 6-pack and 18-packs.  

CuliNex, a clean label food product consultancy, introduced two new members of the expanding product development team. 

Kemin Industries has released a new video, “The Journey to Sustainability,” which highlights the importance of sustainability, particularly for the Kemin Food Technologies – Americas business unit, and the ways Kemin practices and measures company efforts

Darifair Foods, a culinary and food science-focused provider of flavor and functional ingredients for restaurants and food manufacturers, announced a new company name and brand identity: Rubix Foods.

The plant-based dairy alternative category is an enormous market opportunity, with emerging brands racing to innovate in items such as beverages, frozen desserts and vegan slices, among others. To help companies and startups differentiate from their competition, Kerry has developed and released a leading-edge Plant-based Dairy Alternative Toolkit.

Clinical psychologist and author Anne Wilson Schaef is known for the quote, “Good health is not something we can buy. However, it can be an extremely valuable savings account.” Today, consumers are filling their “savings accounts” through various functional foods and beverages, while still prioritizing taste.