As director of R&D, Dr. Yang will guide the R&D team for food technologies in North America and establish Kemin’s scientific and strategic basis for research and development in the human food industry. 

Nutritional awareness and food sensitivities are on the rise. In 2022, 52% of Americans surveyed by the International Food Information Council (IFIC) reported following a specific diet or eating pattern, a sharp uptick from 39% in 2021. 

Calyxt has begun the second and final phase of the research collaboration and expects to receive a final milestone payment upon completion. 

Ingredion Incorporated, a global provider of ingredient solutions to the food manufacturing industry, announced the signing of an exclusive commercial distribution partnership with InnovoPro, a leading Foodtech chickpea solutions company, to distribute a chickpea protein concentrate in the US and Canada. 

The new yogurt is a hybrid product, incorporating milk fat developed through cell-culturing technology to provide the full nutritional benefits found in real milk fats. 

The sandwich consists of all the classic leftovers from the big meal, including stuffing, cranberry sauce, mashed potatoes, and gravy – paired with the first ever cultivated turkey.

The FDA released a memo detailing the agency's review of the data and information provided by UPSIDE Foods to establish the safety of its cultivated chicken filet.

Through this partnership, ICL and Protera will develop and commercialize sustainable protein-based ingredients using precision fermentation.

 Per year, Brazil produces around 13 million tons of oranges, which is the equivalent of 320 million boxes from this total, only 50% become juice, and the other half normally is used in products of low value added such as in the composition of cattle feed, among others.

Orozco will shape the overall vision of North America Procurement and direct its continued transformation to become a best-in-class Procurement organization.