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ARTICLES

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Mane Kancor: Outstanding Corporate Innovator Award 2021

Company acknowledged for strong innovation ethos, a learning culture and good documentation process for innovative practices
May 19, 2022
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Mane Kancor, received the prestigious opportunity of being one of the four finalists at the Outstanding Corporate Innovator (OCI) Awards for the year 2021, organized by Product Development & Management Association (PDMA).


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Exploring the Impact of Gut Microbiome on Human Health

Danone North America awards graduate students $50,000 in grants for work in annual gut microbiome, yogurt and probiotic program
May 18, 2022
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The impact of yogurt, probiotics and the gut microbiome has exceeded expectations and been tied to brain, digestive and immune function. 


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Healthy Snack Company Sees Demand for Probiotics

Consumer focus on wellness concepts like immunity and gut health are here to stay, according to company founder and CEO
May 18, 2022
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New distribution of its all-new Mini Probiotic Fruit Bar Variety Pack at Sam’s Clubs nationwide has contributed significantly to these increases, as That’s it. probiotic products are now available to millions of Sam’s Club shoppers across the country for the first time. 



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Institute of Food Technologists to Host Debate on Processed Foods

At IFT FIRST, experts will address the question: Should we eat more processed foods?
May 17, 2022
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The debate will kick off programming for IFT FIRST: Annual Event and Expo, taking place July 10-13 at McCormick Place in Chicago and available on livestream.


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General Mills Expands Away-from-Home Presence with the Acquisition of TNT Crust

TNT Crust manufactures partially baked, self-rising and better-for-you pizza crusts that are highly complementary to General Mills’ existing frozen baked goods portfolio
May 13, 2022
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General Mills announced that it has entered into a definitive agreement to acquire TNT Crust, a manufacturer of high-quality frozen pizza crusts for regional and national pizza chains, foodservice distributors, and retail outlets. TNT Crust is currently a portfolio company of Peak Rock Capital.


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ADM to Expand Starch Production in Minnesota

Company makes investment to ensure capacity to meet increasing demand from food, beverage and industrial customers
May 12, 2022
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ADM announced it will invest to significantly expand starch production at its Marshall, Minn., facility in order to meet fast-growing demand from the food and beverage sectors, and to support the continued expansion of the company’s BioSolutions platform.


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2022 sofi Awards Winners

Specialty Food Association to announce Product of the Year Award and New Product of the Year Awards at Summer Fancy Food Show in June
May 11, 2022
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Available only to product-qualified members of the SFA, the sofi Awards were judged at the Food Innovation Center at Rutgers University (FIC), the SFA's partner for the awards. FIC experts evaluated products using anonymous tastings across 47 categories using criteria that included flavor, appearance, texture, aroma, ingredient quality, and innovation. 102 specialty food products were awarded Gold, and New Product, trophies. 


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Ciranda Appoints New Strategic Leadership

Don Trouba joins company as director, go-to-market
May 9, 2022
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In this newly created role for the organization connected to its long-term strategy, Trouba will oversee Ciranda’s marketing, product innovation and sustainability teams.


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AAK Adds Expands Food Science Team

Sneha Karthikeyan to take on role as senior confectionery scientist
May 4, 2022
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AAK, one of the world’s leading manufacturers of value-adding specialty vegetable fats and oils, announced Sneha Karthikeyan has joined the US Customer Innovation team as senior confectionery scientist. Karthikeyan will oversee all co-development activities at AAK’s Customer Innovation Center in Edison, N.J.


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The Center for Food Integrity Names New Leadership

Mickie French to take on new role as executive director
May 4, 2022
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Mickie French, an accomplished global expert in food value chain communications and marketing strategy, is the new executive director of The Center for Food Integrity (CFI). CFI is a not-for-profit with a diverse membership whose sole mission is to help today’s food system earn consumer trust.


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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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