Sustainable sourcing

Sowders: “This is a real step change for our business.”

Big interview: Rod Sowders, CEO and president, Synergy Flavors

Synergy Flavors plans move into new innovation facility

By Elaine WATSON

Synergy Flavors aims to move all of its product development, marketing, commercial and admin functions to a new flavor innovation and manufacturing campus less than a mile from its current facility in Wauconda, Illinois, by the end of August.

Gordon: 'Bringing in National Starch was transformational for our business'

Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion

Ingredion CEO: ‘Some manufacturers are outsourcing NPD to their suppliers’

By Elaine WATSON

With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.

Samy Jandali: 'People are beginning to realize that it’s more important to reduce fat than to just lose weight. It’s all about body shape.'

Interview: Samy Jandali, VP Nutrition & Health, North America, BASF

Open innovation at BASF: ‘We want to move beyond the buzzwords'

By Elaine Watson

Chat to any major ingredients supplier at a trade show and you can expect to hear liberal use of buzzwords from ‘partnership’ and ‘collaboration’ to ‘open innovation’ says Samy Jandali.

What tops the food industry CSR agenda?

What tops the food industry CSR agenda?

By Caroline Scott-Thomas

Corporate Social Responsibility (CSR) reporting is increasing rapidly in the United States, and as more companies get on board, the most important food industry-specific issues are becoming better defined, according to a Global Reporting Initiative (GRI)...

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