I’m equally excited to tell you even more about another Prepared Foods “state of the industry” (SOI) offering—this time one designed to be the ultimate interactive, in-person event. I’ll note, however that this SOI stands for much more than “state of the industry.” In fact, it’s better billed as the “state of innovation” in food and beverage.  

DuPont has a defined strategy of active portfolio management to further align the company’s portfolio with high return opportunities, consistent with its disciplined approach to capital allocation.

The company continuously analyzes global developments in food and beverage launch activity and consumer research to highlight the trends most likely to impact the food and beverage industry over the coming year and beyond.

Hydrocolloids belong to a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when combined with water.

They are available in both standard and micronized powder form. The new EXBERRY® high intensity blues are offered with a choice of carriers—including maltodextrin or sugar. They also are guaranteed to be trehalose-free, ensuring good levels of consumer acceptance.

The research & development facility’s location is a strategic one. Its proximity to Diana’s Consumer Health plant not only allows for the easy transfer of knowledge and technology, but also helps transfer laboratory innovation into scalable manufacturing.

Following draft guidance issued from the FDA, Ingredion Incorporated announced US food and beverage manufacturers can intensify development of reduced-sugar products using ASTRAEA® Allulose.

With more than 1,300 exhibitors presenting their innovations at both shows, and over 17,000 professional visitors expected, the co-located events celebrate their premiere in a highly creative and professional environment.

If you are faced with the option of ghost pepper salsa versus a hot salsa, which product would you choose?

A savvy food product developer knows that the source (or sources) of heat is only one part of the equation. There also needs to be the right complement of flavors.