AAK, one of the world’s leading manufacturers of high value-adding specialty vegetable fats and oils, has added Emile Henein to its team. Henein will manage AAK’s Special Nutrition segment as business development manager and will be based out of AAK’s Edison, New Jersey office. 

Parker Products, a provider of inclusions and other specialty ingredients for the baking, dairy, beverage, confectionery, RTE and snack, and foodservice industries, is entering into a partnership with The Riverside Company. Riverside, a global private equity firm, will acquire Parker this month.

The transaction is expected to close by the end of the calendar year, subject to customary closing conditions, including the receipt of regulatory approvals.

The Non-GMO Project is a non-profit organization committed to preserving and building sources of non-GMO products, educating consumers and providing verified non-GMO options under the belief that everyone deserves an informed choice about whether or not to consume food or ingredients derived from genetically modified organisms.   

The state-of-the-art manufacturing facility, located in Dakota, IL, triples Berner’s manufacturing space, offers customers additional beverage production capabilities, and allows for continued growth in the future.

As per a recent report from IndustryARC, the global Fresh food packaging market is estimated to grow at a CAGR of 3.82% to reach revenue of $105.3 billion by 2022.

Steviva Ingredients is ushering in a new name and image that allows the company to expand past sweeteners and into other natural food ingredients.

The group is comprised of companies that are disrupting, innovating and inspiring new food categories in the US – from innovative products like plant-based ice cream, a low-sugar, low-calorie beer alternative, a healthier frozen fruit pop, as well as fresh and sustainable takes on foods that have been around for centuries, like oats, saffron and seafood.

The new building will employ over 250 people locally and is a SQF level 3 food production facility, meeting the highest level of comprehensive implementation of food safety and quality management

The upcoming ban on trans-fats has sent many processors scrambling to fill the functional shoes while bettering the health profile of their products that previously were cooked in or contained the partially hydrogenated oils (PHOs) that are the main source of the offending fat form.