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

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The versatility of California Walnuts makes them the perfect inclusion to bring flavor and texture to a variety of products—from brownies to food bars to ice cream to plant-based meat alternatives.

What is happening is that more consumers are concerned about health, the environment and/or animal welfare practices. And for one or more of these reasons, eaters are consciously embracing a more "flexitarian" diet—a plan where they’re opting to skip meat at one or more daily meals.

Under the direction of CEO Sean Bisceglia, who joined the company in November 2018, Curion has introduced a number of new initiatives including eFive ™, a product that quickly delivers reliable consumer insights and is both affordable for emerging brands and positioned to be part of the agile development process that large CPG companies require. 

This release adds extra functionality for labeling and packaging with the all-new “Attributes” feature. With the Attributes feature, Genesis R&D users can track bioengineered (BE) materials for accurate food product labeling and easier compliance.

American Key Food Products (AKFP) has shipped more than 50 million pounds of Premium Cassava Flour since its 2011 launch.

The research & development facility’s location is a strategic one. Its proximity to Diana’s Consumer Health plant not only allows for the easy transfer of knowledge and technology, but also helps transfer laboratory innovation into scalable manufacturing.

Following draft guidance issued from the FDA, Ingredion Incorporated announced US food and beverage manufacturers can intensify development of reduced-sugar products using ASTRAEA® Allulose.

If you are faced with the option of ghost pepper salsa versus a hot salsa, which product would you choose?

Dot’s annual Quality & Service Award program began in 1998 as a way to thank manufacturer partners who provide best-in-class communication, service and support to Dot.

The new business will, for example, benefit from complementary expertise and skills in the areas of food enzyme production, human and animal microbiome science, bioprocess engineering and R&D.