Articles Tagged with ''food innovation''

Mattson has been providing innovation services for over four decades. All engagements leverage the real intelligence of this highly experienced team. The team’s real intelligence, RI, is now amplified with AI. It’s the power of RI+AITM. 

The consolidation will bring more of its employees together, enhance innovative collaboration, and unite the workforce of Kate Farms. 

Buyer attendees voted on top-scoring products from this year's sofi Awards in an anonymous-tasting round at the Summer Fancy Food Show, selecting winners for Product of the Year/Food, Product of the Year/Beverage, Outstanding New Product, and Outstanding Classic. 

Kerry’s food scientists and experts will use the state-of-the-art lab to conduct studies where food is intentionally contaminated to verify the effectiveness of safety protocols. 

This 28,000sq-ft expansion represents an $8.5 million investment to scale up Flavorman’s state-of-the-art “Beverage Campus” and facilitate its rapid growth in the beverage industry.

Almonds are a key ingredient that can help broaden dietary options in snack products through their wide variety of forms that help introduce new flavor experiences and offer many health benefits.

The report details the continued impact of innovation within CPG, revealing that consumers seek exploration and new experiences as they adjust to active post-pandemic lifestyles. Leading products reflect shifts in Americans’ daily routines, offering increased versatility and venturing into new categories. 

In the new Aurora facility, Planteneers can: host customers for collaborative product development sessions with a full plant-based meat laboratory (with a plant-based dairy laboratory coming online soon after the ribbon-cutting), develop ingredient solutions that work for US consumers, and house sales, distribution, marketing, product managers and R&D team members. 

Officials praise the new location as more efficient with state-of-the-art equipment upgrades. Moreover, they said it’s designed to accommodate future growth, expansion, and increased output—all without sacrificing lead times.

Dr. Wagoner brings more than 10 years of experience in dairy products research and innovation to the role. He got his start as a trained chef at the California School of Culinary Arts before obtaining his BS, MS, and PhD in Food Science from North Carolina State University.