Articles Tagged with ''food supplier''

In addition to a booth on the expo floor, Elizabeth Morrow, Ph.D., principal food scientist for AHN, is presenting “Kokumi’s Untapped Potential: The Flavor Builder You Didn’t Know You Needed” on July 16 at noon in McCormick Place room S401bc.  

"We're thrilled to showcase our new booth design, which reflects the evolution of Virginia Dare and our dedication to being a flavor-first innovator,” says Philip Caputo, Virginia Dare’s marketing & consumer insights manager. “Our new facility has significantly expanded our capabilities, and we can't wait to give visitors a taste of what we can achieve together."

Tate & Lyle will be the exclusive sponsor of the Scientific & Technical Forum: Health & Nutrition, which includes five dynamic and engaging interdisciplinary panel discussions with speakers from across the industry.

Roques brings more than three decades of experience within the international ingredients industry to this new role. 

An emphasis on plant-based ingredients aligns with Pureture's commitment to environmentally friendly and sustainable food production, ensuring the health and longevity of future food sources. 

Ingredion Incorporated announced that its Kerr by Ingredion division will offer a selection of products from its fruit and vegetable portfolio that are Upcycled Certified. 

In the new Aurora facility, Planteneers can: host customers for collaborative product development sessions with a full plant-based meat laboratory (with a plant-based dairy laboratory coming online soon after the ribbon-cutting), develop ingredient solutions that work for US consumers, and house sales, distribution, marketing, product managers and R&D team members. 

Officials praise the new location as more efficient with state-of-the-art equipment upgrades. Moreover, they said it’s designed to accommodate future growth, expansion, and increased output—all without sacrificing lead times.

The interactive platform is not just a digital adventure—but a comprehensive online flavor lexicon. It has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle.

OPTIBAR® allows more protein to be delivered in functional bars with a long-lasting, soft and indulgent texture. It also acts as a sugar-free binder, enabling “low sugar” and “no sugar” claims in cereal bars.