Articles Tagged with ''food supplier''

Each month, California-based flavor manufacturer T. Hasegawa USA publishes a report detailing emerging consumer trends in CPG food / beverage and foodservice menus.

Cheese Buds® Simple Cheddar Cheese Concentrate makes it possible to increase overall cheddar cheese flavor with very low inclusion levels to deliver a natural, indulgent cheddar taste without the need to declare as “flavor” or “natural flavor” for a cleaner label.

Yildiz joins Innophos from Paragon Pure, where he served as chief commercial officer leading development of “better for the planet” ingredients at the purpose-driven start-up.

PalmAgility® 600 series compound coating fats (pictured) are a new line of patent-pending, specialty fats designed for a variety of applications including fillings, drizzling, enrobing and bottoming for bakery, snacks and confectionery products. 

Officials say the facility offers a full range of capabilities and equipment to help customers move from development on the benchtop to small scale-up production in the pilot plant that will inform and accelerate final large-scale production. 

Nutrition21, LLC, an Everwell Health company, shared new insights into the cognitive health category and noted that the sector is poised to be one of the fastest growing health areas of the year.

AAK’s new AAK AkoVeg® 163-14 is a coconut oil and insoluble fiber flake offering that makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol—yet offers similar visual appeal and cooking attributes as traditional marbled meat products.

Each month, California-based flavor manufacturer T. Hasegawa USA publishes a report detailing emerging consumer trends in CPG food / beverage and foodservice menus.

Innophos returns as a presenter at the American Society of Baking’s (ASB) Annual BakingTECH Event and Expo from February 27 – 29, 2024 at the Hilton Chicago. BakingTECH is one of the largest events of its kind bringing together thousands of attendees, including scientists, food professionals, and exhibiting companies from around the globe.

The alternative protein market—which spans everything from plant-based foods to cultivated meat to dairy alternatives—is still relatively young and evolving. At Cargill, we’re bringing our expertise in food and innovation to help expand the future of alternative protein for our customers and consumers.