Acquisition of Prolactal diversifies ICL’s capabilities
As illustrated by ICL’s Picasso Tacos, the company is shifting its focus away from just phosphates to include “all kinds of ingredients,” with a special emphasis on texturizing ingredients, Mesing said. This is due to the firm’s acquisition earlier this year of Prolactal, which makes dairy proteins and other ingredients, she said, adding that ICL is keeping an “open mind for creating all different kinds of food ingredients in the future.”