Reduce sugar content with new glucose syrups 10.05.2017 By Jeff Gelski Ingredion’s Versasweet low-sugar glucose syrups have a lower percentage of mono- and disaccharides.Read More
Roquette breaks ground on pea protein plant 09.29.2017 By Eric Schroeder Will be the world’s largest facility dedicated to pea protein processing.Read More
New slowly digestible carbohydrate works with energy products 09.26.2017 By Jeff Gelski Ingredion’s proprietary research shows Sustra 2434 promotes a lower glycemic index.Read More
Barry Callebaut completes expansions, adds warehouse 09.25.2017 By Jeff Gelski The expansions come in California and Chicago while a warehouse opens in Pennsylvania.Read More
Formulating condiments for millennials and Gen-Z 09.18.2017 By Donna Berry Younger consumers are influencing food and beverage trends in unique ways.Read More
Ingredion selects Zallie as new president and c.e.o. 09.18.2017 By Eric Schroeder Leadership change part of long-term growth plan.Read More
Corbion wins bid for algae-based ingredients company 09.14.2017 By Jeff Gelski A bankruptcy court still has to approve the deal to buy TerraVia.Read More
Schroder: Bunge, Loders ‘a natural match’ 09.13.2017 By Eric Schroeder Combined company aims to create the leading global platform in edible oils.Read More
Bunge to acquire a majority stake in IOI Loders Croklaan 09.12.2017 By Keith Nunes The acquisition will give Bunge a position in the market for palm- and tropical-based oil products.Read More
Barry Callebaut to expand in specialties, decorations 09.07.2017 By Jeff Gelski The company agrees to buy the ingredients division of Gertrude Hawk Chocolates.Read More