Ingredients

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EXBERRY colors are created from non-GMO fruits, vegetables, and plants. They can be used to achieve a vast array of bold shades, creating opportunities across cakes, breads, cookies, snacks, decorations, fillings, and coatings.

Made with just a few simple, high-quality ingredients, including cage-free eggs, lemon juice, sea salt and Fresh Vintage Farms’ signature Pure Cold-Pressed Almond Oil. 

By moving further into value-added products, Richardson positions itself to integrate grain supply with branded and foodservice pasta, an area where innovation around formulations, fortification, and clean-label ingredients continues to grow.

Donald Wilkes will continue as CEO of Blue Pacific Flavors, and the company’s management team and employees remain unchanged, ensuring seamless continuity for customers while adding the scale and resources of a global group. 

Brimacombe currently serves as president of Puratos USA, where he has overseen a dynamic period of transformation and growth since his appointment in 2018.

"This acquisition is an important step in delivering on our strategic capacity expansion in North America," said Bruno Tremblay, chief executive officer of Jungbunzlauer. "Establishing a US manufacturing footprint allows us to work closer to many of our US customers, better understand their challenges and deliver solutions that truly make a difference."

Luke Busker will lead marketing, R&D, signature brand sales, commercial brand sales, Mizkan Center of Excellence (COE), customer service and Mizkan’s newest growth platform, Inspired Mixology.

This strategic appointment reflects Butter Buds’ ongoing commitment to fostering talent and strengthening its sales leadership to drive continued growth and innovation. 

The facility—known as the Ranchito—represents a significant step forward in Plantible's mission to reshape global food production by harnessing the power of plants.

Citrus flavor oxidation causes major problems for beverage producers who need consistency of flavor and shelf stability in packaged form. Both dry and liquid beverages can be affected by UV light and temperature fluctuations, which can affect the pH balance and accelerate the process of oxidation.