AAK has extended its Kolo Nafaso shea sourcing program to support the growing demand for ethically produced chocolate confectionery. The program already reaches 320,000 women in West Africa, representing 8% of the global shea industry’s workforce.
Essentia offers human grade stocks, broths and flavors for protein-packed pet foods
August 31, 2021
Essentia Protein Solutions’ human grade stocks, broths, and flavors, are a great ingredient choice for food applications, and are also perfect for your pet. USDA inspected raw materials and food grade production facilities ensure human grade quality ingredients that are produced in the USA.
The expansion in warehouse has become a critical need for Garner Foods as they continue to expand their product customer base in foodservice and retail channels
August 26, 2021
Garner Foods, makers of Texas Pete® and Green Mountain Gringo® products, hosted a groundbreaking ceremony and press conference on the site of its future facility expansion in Winston Salem, N.C.
Nutritional ingredient manufacturer plans to create new jobs as it expands its protein extrusion business
August 24, 2021
Milk Specialties Global (MSG), a manufacturer of nutritional ingredients for the health and wellness, performance nutrition and functional food industries, has acquired the 96,000-square-foot, gluten-free certified Kay’s Processing facility, located in Clara City, Minn., along with the Kay’s Naturals consumer brand.
With such an acute focus on well-being in the wake of a year and a half of an ongoing global health crisis, consumers are paying closer attention than ever to the ingredients in the foods they eat. Moreover, with working from home shifting from a temporary to a permanent state for many workers, these same consumers have learned the hard way that calories count, so counting calories is back.
Bell Flavors & Fragrances secures an integral role within the savory team and announces new promotions within quality control and flavor creation
August 20, 2021
Bell welcomed Peter Gollmer to its headquarter location in Northbrook, Ill., as director of business development for Bell’s savory business unit. He will be working within the company’s commercial team to accelerate growth in the clean label savory flavor category, optimizing Bell Flavor technologies while working closely with the culinary and sales teams.
The once humble vegetable has taken its fair market share as a main course or stand-alone powerhouse staple. While meat, poultry, and seafood analog makers are focusing on making vegetables look, feel, and taste like meat, consumers immersed in the plant-based trend are demanding better and more creative use of vegetables that are recognizable as vegetables.