Davis will drive growth in the natural foods, beverage and confectionery markets, as Vivify now offers non-GMO syrups, solids, maltodextrins, proteins and flours.

The collaboration will offer innovative ingredients enabled by Benson Hill genetics that feature less-processed proteins with significant water and carbon sustainability benefits.

Candy Industry recently spoke to Wouter Stomph, ofi’s North America head of cocoa product development and innovation, about evolving tastes and using whole, natural ingredients to enhance product flavor profiles.

The research combines consumer psychology and semiotics to deliver unique insights into how color generates meaning across products, brands and categories.

FONA says the expansion creates an additional 15,600 sq. ft. of manufacturing space and will allow for future growth.

The Pecmate Pectin Enhancer is a proprietary ingredient that improves pectin-based product formulation by helping overcome many production challenges.

Ingredion Incorporated has made two new additions to its plant-based portfolio produced at the company’s new pea protein manufacturing facility in South Sioux City, Nebraska.

Phenolaeis, supplier of sustainable palm fruit extract, has created a functional dark chocolate with added wellness benefits and a clean taste with less bitterness.

Red is said to evoke love, passion and anger, but in addition to those feelings, GNT says it can inspire excitement and encourage consumers to explore food and drink.

Barry Callebaut has launched Cabosse Naturals, a range of 100% pure cacaofruit ingredients including pulp, juice, concentrate and cascara, a fine flour made from the peel of the fruit.