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The Institute of Food Technologists (IFT) will offer prizes totaling $15,000 during this year’s IFT FIRST, being held July 16–19, at McCormick Place, Chicago.
Syndeo Gelling, the texture agent developed by Alland & Robert, provides a plant-based solution for manufacturers of confectionery, jellies, and marshmallows.
The U.S. Patent and Trademark Office has received U.S. Patent No. 11,490,634, securing Rousselot’s intellectual property for SiMoGel, a gelatin technology that eliminates the need for starch-based gummy production.
New pouching material handling technology will enable manufacturers to run a variety of recyclable-ready flexible films used in confectionery packaging.