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ON DEMAND: During this webinar, we will introduce new patent-pending, acidulant-based technologies that help bakers develop products that deliver on consumer demands while reducing cost-in-use.
The nation’s COVID pandemic dramatically slowed new food and beverage product development across all channels. Yet the past 12 to 16 months also have brought dramatic and disruptive new technology advances (alternative proteins, cell-based meat, fermentation, algae).
As an original member and “Activator” within the US Plastics Pact, Nestlé USA is committed to make 100% of its packaging reusable or recyclable by 2025 and reduce its GHG emissions footprint. Leading its charge to make food and beverage packaging “fit for purpose” is Nestlé US Director of Packaging Chastity McLeod. Read More
As consumers increasingly demand more nutritious products, PepsiCo, through investment in reformulation, innovation and acquisition of new brands, is committed to increasing the choice of healthier products within its portfolio. Read More
There’s probably no more dynamic topic than protein when it comes to food ingredients. Fast-paced technology gains already have ushered in protein revolution across virtually plant-based sources. Read More
The challenge to food producers in meeting this demand is producing products that match the taste and appearance of the animal products they are replacing. Enzymes play a critical role in processing and formulating many of the foods we consume every day, and they can be utilized to enhance a number of aspects of plant-based foods, from flavor and texture—to aroma, appearance and more. Read More