BENEO’s new Remypure is the first high performance rice starch that qualifies for natural and clean label status worldwide.

Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40% in shortenings, without compromising finished product attributes. Cargill researchers recently presented the three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists Society (AOCS) annual meeting.

Texas Woman's University culinology student Michelle Tribble placed third during the Spring 2015 season of the popular television chef competition Hell's Kitchen, which airs on the Fox network. Photo by Michael Modecki.

AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats, is providing solutions to the industry’s latest challenge: non-hydro fillings for confection.

Chosen from an impressive pool of applicants, Eimerbrink is focusing on a unique and emerging area of research – the impact of probiotics and the gut microbiota on the brain and psychological function.

Prior to joining iTi, Rich worked for more than 30 years in the food industry, primarily in product and process development for fruit juice manufacturers.

Zimlich comes from Hillshire Brands Company where she served as the Director of Culinary, Research & Development / Innovation. Hsu comes to Surlean Foods from Campbell's Culinary & Baking Institute at Campbell Soup Company where he held the role of Research Chef.

The deal provides for Innophos Nutrition to sell, market and distribute Theravalues’ Theracurmin® and EMIQ® products.