Articles Tagged with ''food supplier''

Umami, kokumi, and how they could change the culinary landscape of the future.

For a supplier’s perspective—and potential industry solutions—on the impacts of soaring cocoa prices,Prepared Foods interviewed PROVA’s President & CEO Muriel Acat and Senior Product Manager Marie Le Beller.

GNT USA will use this year’s SupplySide West 2024 to demonstrate how EXBERRY® colors can fuel new product innovation with next-generation protein powder concepts. GNT invites food and beverage formulator attendees to Booth #2065 during the exhibition, Oct. 28-31, in Las Vegas.

Jungbunzlauer announced the groundbreaking for the first stage of this multi-year project, which is supported by $4.8 million from the Invest Ontario Fund.

The new facility will support a range of cultivation practices and will be complemented by advanced laboratory and office space, allowing for enhanced operational capabilities. 

The 16,000sq-ft space includes a dedicated upstairs lab area and a blending facility. It significantly enhances the company’s capabilities in applications development, custom blending and packaging services. 

Totally new ingredients will include offerings in the Men's Health, Sports/Active Nutrition and Energy categories. Previously launched but new to SupplySide ingredients include offerings in Muscle Health, Energy, Mood and Sleep categories. All of these ingredients are supported by clinical science, and most are considered “beverage-friendly” as part of PLT's growing beverage ingredient portfolio.

The Mildenhall Finishing & Distribution center will improve service capabilities for Kalsec’s European customers by providing flexibility, increased localized options, and improved delivery times.

USDA certification plays a vital role in ensuring the safety and quality of meat and poultry flavors and is required for food products when meat and poultry ingredients surpass a specific threshold in a recipe.

“Our goal with T-Box is to understand the cultural, social and physical implications that affect the way we respond to food,” said Maria Tzoumaki, director of discovery and open innovation at Kalsec Global.