“Comax is pleased to offer our customers this sweet and comforting collection with a variety of flavor combinations and formulas,” says Catherine Armstrong, Comax Flavors vice president of corporate communications.

Symrise is opening an application lab at Unilever’s Foods Innovation Centre in Wageningen in the Netherlands. The state of the art creative center will comprise a flavor creation lab, an application kitchen and collaboration rooms that cover 120 square meters.

At MPC’s Dayton, OH manufacturing facility, the Lochner lab masher is paired with a custom-built lab scale system for a microcosm match of large-volume mash filtration. For the company’s food and beverage industry customers, this opens up a world of potential for product innovation, allowing them to try new recipes and ingredients expediently and inexpensively. 

Genesis R&D Supplements version 1.6 introduces a new document management feature that enables users to store critical recordkeeping files such as spec sheets and lab analysis results with “Ingredients” and “Formulas” stored in the database. 

The award was presented by Ryan Joy, senior director of research and development and Patti Dumars, senior vice president of purchasing at Checkers/Rally’s.

The $1.5 million investment was designed to inspire innovation within the bakery market, and includes all the equipment, capabilities and bakery support team needed for Kemin and its customer-partners to accelerate product development. 

Flavor Producers presented a new theme, Transparently Delicious™, to introduce both its extensive organic line of flavors as well as their versatile and complex tasting Rutz products. At SupplySide West, the new Rutz line was featured in a Root Beer or Juniper Lime seltzer water beverage.

Attendees had the opportunity to taste foraged ingredients in savory, sweet, and beverage applications that were prepared by the Bell Flavors & Fragrances Culinary team.

IFF Taste CEO Matthias Haeni said, “With last year’s acquisition of Frutarom, our teams have been working to leverage the increased offerings, such as colors, inclusions, nutritional ingredients and natural food protection, to the benefit of our customers. The new site, with more space, state-of-the-art culinary equipment, and a beautiful customer co-creation space, will allow us to bring more of our resources to the fore and greatly expand innovation in this strategic area of growth.”

Periodically, Smithfield Foods engages in sessions called Smithfield Innovation Labs, in which chefs are invited to experiment with the company's products in order to generate innovative approaches for product application.