Articles Tagged with ''ingredient technology''

The infrastructure upgrade includes the addition of two new flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab solely for pet food development.

The company is opening a new manufacturing facility for custom formulations in various forms.

The company will display its branded ingredients at the show.

Burcon’s Winnipeg Technical Centre comprises 10,000 sq. ft. of lab and pilot-scale production area utilizing state-of-the-art commercial processing equipment for start-to-finish product development.

This ingredient provides a meat-like texture to plant-based foods.

The company has released a new conveying system with a return system for product recovery.

Food flavors and enhancers market to gain prominence as flavor companies pivot toward innovation, driven by ever-evolving global food trends.

AB InBev's EverGrain announced a global scientific advisory board to study and promote the use of brewers spent grain.

Identifying and integrating the most optimum drying processes for producing the desired end products is critical to achieving a cost-efficient operation with minimized capital investment.

Renaissance BioScience, a global bioengineering company, has received new patent allowances and grants for its non-GMO acrylamide-reducing yeast (ARY) from regulatory authorities in China, Russia, India, Australia and Vietnam. These five new ARY patent grants and allowances join previously issued patents from the U.S., Japan, Indonesia, Chile and Colombia, with patents pending in multiple additional markets.