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Fermentation facility has supported industrial bakers in Canada & Western U.S. since 1947.

Flavorchem began building its Sensory Department after the 2020 opening of the SRS Center for Taste Innovation at their Downers Grove campus. 

Food industry veteran Phillip Payton has been named president of Rexfab’s U.S. operations.

Vulganus Oy has provided customized spiral processes for the bakery and food industry for over 40 years.

Tate & Lyle announced that it is extending its partnership with APC Microbiome Ireland, a Science Foundation Ireland (SFI) Research Centre, through a new two-year research project to increase understanding of how dietary fibers can impact the functioning of the gut microbiome.  

Sean Wirtz will fill MGP's newly created position of director of business development and integration.

olam food ingredients (ofi) announced public sustainability targets for its 50,000 acres of almond orchards in the U.S. and Australia.

Company adjusts organizational structure in the Nourish division to enhance customer experience.

Bühler's new Grain Innovation Center in Uzwil will replace the old technology center, which was built in the 1950s and no longer fulfils the requirements of a state-of-the art innovation hub.

After reaching out to all customers supplied with impacted chocolate products, Barry Callebaut can confirm, based on its internal investigation, that no affected chocolate products by the Salmonella-positive production lot in Wieze, Belgium, entered the retail food chain.