R&D Lab Tech/QA-QC/Food Safety

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Food manufacturers can quickly and easily create a nutrition label using the LabelCalc nutrition facts label maker—now with a virtual assistant. Assisted Virtual Analysis (AVA) guides users through the process of creating FDA-compliant nutrition labels.

AKFP's new King Lion Gluten-Free Bread Mix delivers white sandwich bread with moist, soft texture and appealing crust.

What happens when colors from conventional natural sources don't satisfy discerning consumers?

Producing safe food is non-negotiable. This is particularly true for gluten-free foods intended for the approximately 3.2 million Americans with celiac disease, for whom trace amounts of gluten can cause debilitating health problems. 

On March 20, the European Organization for Packaging and the Environment (EUROPEN) called on the European Commission to recognize packaging as an essential component in maintaining the uninterrupted flow of product groups that the Commission has identified as critical, such as “health-related and perishable goods, notably foodstuffs.”

Curion, a leading research and consumer product testing firm recently launched LifeLabs.™ an in context-testing approach that allows brands to study the way consumers use their products. Rather than a test kitchen or sensory laboratory, LifeLabs™ conducts product testing in real life settings. 

HEMCO Corp. introduces the new “SL” series of high-performance laboratory fume hoods. They are constructed—inside and out—of chemical resistant, flame retardant, lightweight composite resin for a fume hood that will outlive the competition. 

As of December 27, 2019, organic certified flavors were required in all organic food and beverage products, unless the flavor is not commercially available as organic.

In 2016, Imbibe responded to industry megatrends around clean label and sugar reduction by forming a team that has been solely focused on exploring new ingredient technologies from suppliers across the industry. 

ADM's OutsideVoice Primary Research Study recently revealed that 44% US consumers now self-identify as flexitarian.