FOOD ENGINEERING's sister publication Refrigerated & Frozen Foods met with the AEB at IPPE, where eggs were a topic everyone seemed to be talking about.
With more than 50,000 sq. ft. set on an eight-acre campus, the center is designed to foster collaboration, creativity, and the latest in science-based natural food, beverage and nutrition solutions.
The facility is designed to accelerate close collaboration with customers and partners through on-site concepting and solution development across the food and nutrition space.
The proceeds will establish a new pilot production facility in Europe and expand Gavan's commercial presence there, with focus on the bakery and dairy sectors.
GNT Ventures was created to invest in startup companies that have the potential to pioneer new and improved plant-based coloring solutions. Its focus is on four key areas: raw materials and fermentation, processing, food ingredients and upcycling.
T. Hasegawa’s Cocoa Powder Replacer was developed over a multiyear period by the company’s U.S. R&D team in anticipation of global supply issues affecting the availability and cost of raw materials.
GNT has chosen to collaborate with Plume Biotechnology, a UK-based startup focused on innovation in fermentation science and bioprocessing for natural colors.
