Rachel Mitacek to join company as senior scientist
July 7, 2022
Rachel Mitacek joined MGP Ingredients as a senior scientist supporting Ingredient Solutions R&D. She brings research experience in traditional meat and plant proteins, including work with novel plant protein ingredients used as dairy and meat substitutes.
Motif to expand work with Professor Alejandro Marangoni and the University of Guelph Ontario to create plant-based cheese that stretches and melts, and plant-based meat with healthier, marbleized fat
May 14, 2021
Motif will have exclusive access to these food technologies, which hold the promise to address two of the most significant challenges in plant-based foods: achieving melt and stretch in plant-based cheese, and healthier fat that marbleizes in plant-based meat.
New patent approves Kemin BetaVia for immune strengthening
May 12, 2021
Kemin Industries has been granted a United States patent (US 10,912,794) on the use of beta 1,3 glucan for modulating human immune function and treating intestinal inflammation. This new patent joins a previously issued patent (US 9,574,217) on the production of beta-glucan for immune modulation using algae from a proprietary strain of Euglena gracilis, ATCC PTA-123017.
Qualitas Health partners with Grupo Indukern, Gullspång Re:food for innovative algae protein
April 8, 2021
Plant-based omega-3 pioneers Qualitas Health, Ltd., (doing business as “iwi”) is now partnering with Spain’s Grupo Indukern, Barcelona, and Sweden’s Gullspång Re:food VC, Stockholm. Officials say these strategic partnerships help Qualitas Health accelerate company growth through development of innovative, algae-centered products and increase its footprint in the plant-based products market.
Daiki Murayama and Michael Cropp join the business unit as associate scientist and technical services associate, respectively
March 16, 2021
Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently announced the addition of two new members to the technical team for Kemin Food Technologies - Americas. Daiki Murayama has joined the business unit as associate Scientist, and Michael Cropp has joined as technical services associate.
The new hires bring decades of food industry experience to help lead the company’s efforts to grow its iconic brands
December 18, 2018
The new hires bring decades of food industry experience to help lead the company’s efforts to grow the iconic Sara Lee®, Van’s®, Chef Pierre® and Bistro Collection® brands following the purchase from Tyson earlier this year.
Science advisors will work to support the Nellson Commercial Development team
August 23, 2018
Dr. Lopez and the Scientific Advisory’s thought leadership will augment Nellson’s technical expertise in product development and formulation, and will expand the company’s clinical R&D database on established and emerging ingredients in the dietary supplement and functional food industries.
Imbibe’s second proprietary ingredient masks off-notes
April 24, 2018
Consumers want better-for-you beverages with natural sweeteners and functional ingredients that come with flavor challenges, but they don’t want to compromise on taste. NonSense™ has already generated significant buzz with product developers who rely on it to mask off-notes like bitterness, astringencies and rancidity that are common with these types of ingredients.
Cai’s primary responsibilities include providing research, applications and technical support to grow the company’s portfolio of specialty starches and proteins
April 17, 2018
An accomplished food and grain science expert, Dr. Cai joined MGP in the role of applications scientist in 2013. He previously had served as a post-doctoral research associate in cereal chemistry at Washington State University in Pullman, Wash.
These ingredients help manufacturers address consumer demands for natural, non-GMO, clean label and sustainable. Likewise, Biorigin ingredients address market trends regarding sodium and sugar reduction, taste and even umami enhancement.