News & Analysis on Food & Beverage Development & Technology
For Justin Woolverton, founder and CEO of premium ice cream brand Halo Top Creamery, life had become too sweet and too sour at the same time. A dissatisfaction with his career path and a dietary restriction landed him in the freezer aisle.
Open innovation used to be just for the likes of P&G and Unilever, but today, it's being embraced by a lot of mid-sized companies in the $100m-$1bn revenue range as well, according to Andy Zynga, CEO of open innovation expert and corporate matchmaking...
Special edition: Sustainable sourcing
Plant-based proteins were a hot topic at the IFT show this year, whether from algae, pea, rice, soy or other plant-based sources. One firm making waves in this market is RiceBran Technologies, which caught up with FoodNavigator-USA at our booth to talk...
Penford Food Ingredients used the IFT show in Chicago as its launch platform for PenNovo 03 and PenNovo MD, two highly soluble, enzymatically-treated starches that deliver functional benefits, save cash and help firms meet demand for non-GMO ingredients.
Starbucks has teamed up with Danone’s US subsidiary, Dannon, in an attempt to establish a foothold in the country’s booming Greek yogurt market.
MILLING & GRAINS FOCUS
Archer Daniels Midland Company (ADM) has developed two ‘premium’ sorghum flours through collaboration with US seed firm Nuseed Americas.
US-based gums, hydrocolloids and natural colors expert FMC Corporation has moved into the omega-3 market with the acquisition of European fish oil giant Epax in a $345m deal.