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New in Industry News (page 15 of 106)
Feb 25, 2014 | 11:35 AM CST
The company names Hasal Tarim Ürünleri Sanayi Ve Ticaret Ltd. Şti, which is a supplier of starches, sweeteners, soy proteins, egg powders and functional fibers to the food and beverage industry, as its channel partner.
Feb 25, 2014 | 08:44 AM CST
The two companies have completed the first phase of their collaboration to develop a specific set of renewable fragrance ingredients.
Feb 25, 2014 | 08:40 AM CST
Frutarom said the deal will strengthen its control over raw material sourcing and will enhance its position in the market for citrus specialty ingredients while expanding the company's product portfolio.
Feb 24, 2014 | 02:38 PM CST
The company also said a downloadable app for investors is coming soon.
Feb 24, 2014 | 10:36 AM CST
Berjé scored 98% and was rated “Excellent” within a rigorous testing category, reflecting food safety, quality materials management and superior process control.
Feb 24, 2014 | 08:59 AM CST
FrontFour's letter detailing plans to nominate individuals to Sensient's board would be in the hedge fund's own self-interest, Sensient said, but not in the best interests of Sensient's long-term shareholders, customers, employees and other stakeholders and would be "disruptive."
Feb 24, 2014 | 08:17 AM CST
With an eye for growth, Wild plans to ultimately turn its recently acquired property on the Spree river in Berlin into a production area and its plots in Valencia, Spain to facilitate truck flow and create room for a warehouse.
Feb 21, 2014 | 08:08 AM CST
Soliance, which develops active ingredients derived from vegetable sources, microorganisms and microalgae, is slated to become a key part of the company's cosmetic ingredients business as well as its fragrance division and R&D.
Feb 19, 2014 | 03:17 PM CST
The company, which has been present in India since acquiring the A.M. Todd Group in 2011, recently expanded its production capabilities at the site in Tarapur, India and opened a new site in Lucknow.
Feb 17, 2014 | 03:37 PM CST
This month's issue explores inspired snacking: new bases, heat, flavor mashups and healthier options are expanding snack flavor horizons. Plus, sustainable vetiver and vanilla, food product innovation, Wilkinson Sword compounds and more.