(IN BRIEF) dsm-firmenich has inaugurated its Van Marken Food Innovation Center in Delft, the Netherlands, establishing a new hub for global food innovation and sustainability. Serving as headquarters for its €3 billion Taste, Texture & Health business unit, the facility … Read the full press release
Posted in Business, Food & Beverage, Industrial, Infrastructure & Utilities, Investment, Management, Netherlands, News, Switzerland, Technology
Tagged bakery, Biotech Campus Delft, BREEAM Outstanding, Brewery, dairy, Delft, dsm-firmenich, dsm-firmenich inaugurates Van Marken Food Innovation Center in Delft to lead global diet transformation, Dutch biotech, economic growth, food innovation, global diet transformation, Jacques van Marken, Lactose-free, Netherlands, New Delft innovation hub strengthens dsm-firmenich’s €3 billion Taste, Patrick Niels, plant-based alternatives, South Holland, sugar reduction, sustainability, sustainable nutrition, Taste Texture & Health, Texture & Health business unit, Van Marken Food Innovation Center, WELL Platinum, Wouter Kolff
(IN BRIEF) GEA has supplied Geisenheim University’s new Beverage Technology Center (GTZ) with a fully integrated pilot-scale processing plant designed for both education and applied research in beverage technology. The setup includes a flash pasteurizer, CIP/SIP system, carbonator, separator, and … Read the full press release
Posted in Business, Education, Electronics & Machinery, Food & Beverage, Germany, Industrial, Marketing, News, Technology
Tagged applied research, beverage education, beverage processing, Beverage Technology Center, carbonator, CIP/SIP, dealcoholization, flash pasteurizer, GEA, GEA equips Geisenheim University with advanced pilot plant to drive beverage education and applied research, Geisenheim University, Geisenheim University enhances Beverage Technology Center with GEA’s state-of-the-art training and research line, Geisenheim University strengthens industry collaboration with GEA pilot-scale beverage processing systems, GTZ, industrial automation, interconnection matrix, pilot-scale technology, plant-based beverages, separator, sugar reduction
(IN BRIEF) dsm-firmenich has officially opened its Princeton Baking Innovation Center in New Jersey to foster faster, more efficient product development in the baking sector. The facility is equipped with cutting-edge technology and staffed by a team of experts focused … Read the full press release
Posted in Business, Environment, Financial, Food & Beverage, Government, Industrial, Infrastructure & Utilities, Investment, Management, Marketing, Netherlands, News, Technology
Tagged bakery innovation, bakery solutions, bakery technology, baking expertise, Beauty, Chris Perkins, collaboration, dsm-firmenich, flavor modulation, food and beverages, food innovation, fortifying ingredients, health, New Jersey, Nutrition, partnership, Princeton Baking Innovation Center, Product Development, product growth, raw material cost, Renee Riegman, research and development, scientific excellence, sodium reduction, sugar reduction, sustainability, sustainable baking, €700 million investment
(PRESS RELEASE) HELSINKI, 30-Nov-2021 — /EuropaWire/ — Valio, a Finnish innovative dairy and food company, has announced it will demonstrate solutions for health-conscious consumers at the FIE/HIE Exhibition 2021 in Frankfurt. We are in the middle of a wellness revolution, … Read the full press release
Posted in Finland, Food & Beverage, Germany, Healthcare, Marketing, News, Society
Tagged clean-label, digestive wellness, health-conscious consumers, healthy, Lactose-free, lactose-free dairy, Nutrition, quality protein, sugar reduction, sustainability, sustainable, sustainable nutrition, Timo Pajari, transparent, Valio, wellness revolution
(PRESS RELEASE) HOERSHOLM, Denmark, 16-Nov-2021 — /EuropaWire/ — Chr. Hansen (CPH: CHR), a Danish bioscience company that develops natural ingredient solutions for the food, nutritional, pharmaceutical and agricultural industries, has announced the latest addition to its sugar reduction portfolio for … Read the full press release
Posted in Agriculture, Denmark, Food & Beverage, News, Pharma & Biotech, Science
Tagged Chr. Hansen, cultures, dairy producers, enzymatic activity, enzymes, fermentation, fresh dairy, glucose, Ha-Lactase™, Katarzyna McCall, lactose, low-sugar, NOLA® Fit, reduce lactose, sugar reduction, SWEETY®, SWEETY® Y-3, YoFlex®, yogurt
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