Palsgaard A/S, a leading innovator within emulsifiers and stabilizers, has completed development of the world’s first palm-free, powdered emulsifier for industrial cakes. Palsgaard® SA 6615 neatly solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.

Among the collection’s offerings are seasonings and blends for proteins, sauces, beverages and desserts. These items are also the starting point for food manufacturers to develop their own unique signature product offerings, with Fuchs’ culinary specialists at their side.

Diana Seevers, senior application scientist, DuPont Nutrition & Health, focused her seminar topic, healthy snacking, on the benefits and challenges of adding minimally processed protein.

The classic "grandma's" kitchen starch (such as corn starch) and wheat flour are gradually being supplanted or supplemented with other sources of starch and flour.

Based on a combination of future trends analysis, consumer insights, and a modernized cross-category development process, the programs guide the company’s research and development efforts to ensure an innovation pipeline that addresses evolving consumer needs and desires.

The innovation centers serve three primary purposes: developing concepts and prototypes across bakery, pâtisserie and chocolate; collaboration with customers; and training staff.

Headquartered in Downers Grove, Ill., Flavorchem is a leading global flavor and color supplier with a research and development center and complete flavor manufacturing operations. Additional manufacturing facilities are in San Clemente, Calif., and Kerepes, Hungary. The company also has global offices in China and the Americas.

To qualify for consideration, each company was required to use dairy as a primary ingredient in their products.