R&D Lab Tech/QA-QC/Food Safety

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Prepared Foods surveys natural sweetener ingredients for use in food and beverage product development.

Now that plant-based alternatives for conventional meat products have entered the mainstream, there's a new wave to catch: the fast-growing market for plant-based seafood.

Plant-based is here to stay. In fact, it likely will be even more of a wave in the future, due to the growing desire among consumers to cut down on, or completely eliminate meat consumption for health and/or out of concern for the environment.

Dippin' Dots, a flash-frozen beaded ice cream company, opened a new manufacturing facility focused on supporting the demand for Dippin' Dots Cryogenics, L.L.C., an arm of the company that lends the brand's patented technology and equipment for applications to industries beyond ice cream.

Located in Lenexa, Kan., the Hostess Innovation Lab employs around 20 researchers, product testers and bakers whose mission is to create new snack cakes that resonate with consumers and bring moments of joy to daily life.

PURE Bioscience, Inc., creator of the patented non-toxic silver dihydrogen citrate (SDC) antimicrobial, announced the appointment of Jason Kawata as its new vice president of technology, food division.

Spirulina, a microalgae containing a naturally occurring blue pigment called phycocyanin, is currently the only clean-label blue colorant approved for confectionery applications.

Nitta Gelatin offers a diverse portfolio of collagen peptide ingredients under its Wellnex brand, which are specifically tailored to support seniors' unique wellness priorities.

As consumers are increasingly interested in sustainability and the environmental footprint of the foods they eat, the Almond Board of California (ABC) recognizes that it's important for manufacturers to be able to report on and communicate about their supply chain sustainability.