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. 

The Nestlé Product Technology Center in Bridgewater is the lead Product Technology Center for Nestlé Health Science globally, part of a strong network of R&D centers that drive Nestlé Health Science’s mission to empower healthier lives through nutrition.

With an area of more than 21,000 square feet, the most modern Stern-Technology Center concentrates the group’s research and product development under one roof. The companies’ own scientists, technologists and engineers in the fields of dairy, meat and bakery products, deli foods, sweets and others are familiar with market demands and challenges. Customers benefit from the comprehensive fund of technical know-how within the global group and tailor-made solutions offered locally for numerous food applications.

The center is seven-times the size of the existing facilities and will serve as the foundation of Beyond Meat’s commitment to innovation through accelerated experimentation, learnings, and progress toward the goal of building plant-based meat that is indistinguishable from its animal-based equivalent.

The transaction includes consideration to DuPont of $1.6 billion to reflect the difference in the value of the assets, including cash of $1.2 billion and working capital of $425 million.

International Dehydrated Foods, Inc. (IDF) has updated its brand identity to align with its wellness-focused ingredient offerings, including its growing line of Concentrated Protein Chicken Powders.

In his Prepared Foods’ R&D Applications Seminar titled “Exploration and Innovation of Exotic Flavors,” David Michael & Company’s George Ennis, vice president and chief flavor chemist, first discussed what factors are driving flavor innovation and outlined in detail some exciting exotic fruit/botanical flavors.