HEMCO Corp. introduces the new “SL” series of high-performance laboratory fume hoods. They are constructed—inside and out—of chemical resistant, flame retardant, lightweight composite resin for a fume hood that will outlive the competition. 

Happy National Nutrition Month! I use this bully pulpit often to decry the persistent plague of rampant – and often nefarious – nutrition miscommunication.

JUST, a company that applies cutting-edge science and technology to create healthier, more sustainable foods, announced a host of partnerships to manufacture and distribute its award-winning JUST Egg across North America, Latin America, Europe and East Asia.

Every two years, this specialist for stabilizing and texturing systems invites its worldwide employees and sales partners to a Sales Network Meeting. One of the goals is to present the current trends and expectations in the different markets, along with innovative product concepts to address them.

“Never have we seen a movement evolve so quickly from fringe food group interest to mass adoption like we are seeing in the evolution of plant-based foods and lifestyles,” says Kiley Stone, associate culinary director at SRG. “This includes a growing spectrum of foods and new sub-categories of products all under the plant-based umbrella.”

This financing will enable BlueNalu to develop a good manufacturing practices (GMP) pilot production facility in San Diego, expand its world-class team, implement strategic alliances for global operations and distribution, and prepare for its market launch.

The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants.

BlueNalu, an innovative food company developing seafood products directly from fish cells, announced a strategic partnership with Nutreco, a global leader in animal nutrition and aquafeed.

The product additions will offer even more options for functions such as increasing volume, improving texture, and lowering acidity. Microencapsulation also helps to stabilize core nutrients.

As bakery R&D manager, Guilfoyle leads the bakery R&D team through technical advancements in innovation and new product development and develops custom blends and solutions as part of bakery customer support.