Items Tagged with 'food rd'

The new facility increases Caraway Tea’s production footprint and strengthens its SQF-certified quality and innovation capabilities. The move supports expanding partnerships across premium tea, wellness blends, and supplement-infused beverages.

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.

 In total, the renovation increases the T. Hasegawa’s state-of-the-art flavor innovation facilities by more than 50%, as part of the company’s larger strategy of investing in its US operations to bolster flavor development and manufacturing in North America.

Dr. Wagoner brings more than 10 years of experience in dairy products research and innovation to the role. He got his start as a trained chef at the California School of Culinary Arts before obtaining his BS, MS, and PhD in Food Science from North Carolina State University. 

The latest major economic development from Mars supports a Research and Development (R&D) Innovation Studio—including a new test kitchen and packaging lab—along with manufacturing efficiencies and advancements in food safety at the Hackettstown manufacturing factory.

The founder of Justin's and the former CEO of Rudi's and Lily's joined forces last year to reinvent Rudi's Organic Bakery—and give this nearly 50-year-old company the mentality of a start-up! Jane Miller was CEO at Rudi’s from 2008 to 2014. 

As Mars looks to double its Snacking business in the next decade, the new facility will give Mars' 300 R&D Associates in Chicago runway to create and refine new products for the company's multi-billion-dollar snacking portfolio before they are scaled at large around the globe.

After a successful phase one feasibility program that applied Willow’s BioOxiTM platform exceeded expectations, Kalsec has agreed to continue full development toward commercialization that includes additional R&D and scale-up work. 

As director of R&D, Dr. Yang will guide the R&D team for food technologies in North America and establish Kemin’s scientific and strategic basis for research and development in the human food industry. 

Most food is judged by the consumer before it’s ever tasted. The color and appearance of foods and beverages are a primary aspect of what encourages someone to desire and taste them. The vibrant greens of fresh produce, the rainbow hues of fruits, or the more subtle, creamy beiges and golds of cheeses, and the rich browns of baked goods and seared meats can awaken a slumbering palate.