Van Drunen Farms’ Freeze-dried Shallots can be incorporated into many recipes, especially when an upscale twist is desired
February 4, 2015
Shallots are a delicious ingredient that can be incorporated into many recipes, especially when an upscale twist is desired. Van Drunen Farms (VDF) is pleased to offer Freeze-dried Shallot, which makes food preparation and production easier.
International Flavors & Fragrances opens a flavors research lab near Chicago
February 4, 2015
International Flavors & Fragrances Inc. (IFF), a leading global creator of flavors and fragrances for consumer products, today announced the opening of a new US flavors facility near Chicago.
BENEO used Europe’s ISM 2015 to showcase an expanded “Sweets Collection,” including its latest range of new product concepts and corresponding samples for sugar-free and low glycemic hard candies
February 4, 2015
BENEO used Europe’s recent ISM 2015 as an opportunity to showcase its expanded “Sweets Collection,” including its latest range of new product concepts and corresponding samples for sugar-free and low glycemic hard candies. The new concepts offered visitors inspirational ideas on how to develop products that meet consumer demand for sweetness and indulgence, but benefit from a healthier nutritional profile.
Hydrosol’s new all-in compounds help create vegetarian and vegan cold cuts, and alternatives to hot boiled sausages
February 2, 2015
More people are cutting back on meat or even giving up meat and sausage entirely. Vegetarian and vegan products are getting more shelf space in regular supermarkets.
Corbion’s new Emplex Non GMO delivers functionality in non-GMO formulations
February 2, 2015
As the food and beverage industry looks for ways to take genetically modified organisms (GMOs) out of recipes and off labels, Corbion is adding another non-GMO product to its emulsifier portfolio.
National food testing labs Marshfield Food Safety earns ISO chemistry accreditation
February 2, 2015
Marshfield Food Safety, LLC received accreditation for Chemical Testing according to International Standard ISO/IEC 17025:2005 through American Association for Laboratory Accreditation (A2LA).