At NRA, Cuisine Solutions will feature an ever-changing menu, with options ranging from breakfast offerings like the company’s industry-shifting Sous Vide Egg Bites, as well as Chia Pudding Parfait with Berry Coulis and Fresh Berries, produced by the company’s chefs in Thailand. 

Prior to joining IDQ, Friedrich spent more than 20 years at Cargill where she held roles in research; development; innovation of proteins, snacks, beverages, confectionary and bread products; ingredient chemistry; nutrition; and food safety research.

As previously announced, following the close of the transaction, the combined company will be led by Greg Heckman, Bunge’s chief executive officer and John Neppl, Bunge’s chief financial officer.

With an excellent nutritional profile and wide usability in the food industry, InnovoPro's platform based on CP-Pro 70® concentrate, is the best choice for this growing need.

The strategic move strengthens J&J Snack Foods' position as a leader in providing America's favorite snacks. 

Most recently, Natale served as VP global flavor, multinational accounts and customer experience for Ingredion, where he held several key roles including general manager and global leader of plant based protein and senior director, commercial and growth platforms in Guadalajara, Mexico.

Flavor Producers is a flavor platform in the US, providing flavors and extracts to the food and beverage industries, with a focus on organic and natural ingredients. Glanbia will operate Flavor Producers within its Glanbia Nutritionals (“GN”), Nutritional Solutions business (“NS” or “Nutritional Solutions”).

Together the companies will offer industry-leading holistic innovation services to help clients create the future of food, from front-end insights, strategy and creative development, through full-service R&D, scale-up and commercialization. 

Generation Z, known for their substantial spending on dining out and for regularly making dining choices based on social media content2, are influencing dining experiences around the world. The report highlights a demand from this generation for 'flavor Shock', characterized by unexpected flavor combinations and twists on classic dishes such as incorporating Mexican sauces to create modern pastas.

AQUA has chosen Ginkgo to help optimize its innovative fermentation technology to elevate the quality of its fish-free seafood products that authentically replicate the look, feel, and taste of fresh-caught seafood. Leveraging Ginkgo's microbial characterization and analytics, along with AQUA's proprietary strains and processes, the partners aim to transform the future of alt-seafood production.