R&d News

David Michael & Co., Philadelphia, announced plans to hold its next Innovation Roadshow™ in Philadelphia on October 5. The event “is designed to inspire creativity and innovation, while providing an educational forum to introduce unique flavors and trends from around the globe,” the company reports. Bryan Urbick of the Consumer Knowledge Center, a market and consumer research agency known for its work with children, will be a special guest. For more information, call (800) DM-FLAVORS.
London-based Tate & Lyle PLC announced a realignment of its sucralose agreements with McNeil Nutritionals, a division of McNeil-PPC Inc., a Johnson & Johnson company. Under the new agreements, Tate & Lyle will become the sole manufacturer of the Splenda® brand of sucralose and be responsible for the worldwide ingredient sales of the brand to food and beverage manufacturers. McNeil Nutritionals will retain ownership of the Splenda brand and have commercial responsibility for its worldwide retail and food service business. Tate & Lyle said it would supply McNeil Nutritionals with sucralose on an exclusive basis.
The Solae Co., St. Louis, recently began a multimillion-dollar national television advertising campaign to educate consumers about the benefits of soy protein as a high-protein ingredient in foods and beverages. The company, formed through an alliance between Bunge Ltd. and DuPont, says it is airing the “Protein in Unexpected Places” campaign on cable networks such as Oxygen and VH1.
Darwin “Dar” Geringer, president of The Benjamin P. Forbes Co., Cleveland, died March 4 at age 75. Hired by the founder of the 103-year-old Forbes in 1946, Geringer purchased the company in 1986. During his reign as president, Geringer oversaw the extensive growth of the company. Forbes now supplies milk and ice cream flavorings to dairies and dairy product companies throughout the Western Hemisphere.
The Irish Kerry Group entered into an agreement to acquire the Quest Food Ingredients arm of Quest International, part of the global ICI Group, for $440 million. The Quest Food Ingredients business includes emulsifiers, proteins, hydrocolloids, yeast, enzymes and fermented ingredients, including cultures. Hugh Friel, Kerry’s chief executive officer, says the acquisition “means additional exciting growth opportunities.” Quest says the sale will allow the company to further expand its flavor and fragrance business.
Kevin M. Keener, Ph.D., P.E., an associate professor in North Carolina State University’s Food Science Department, is the recipient of the 2004 Foundation of the International Association of Food Industry Suppliers (IAFIS)/Food Process Engineering Institute (FPEI) award. Keener acts as a HACCP, food safety and food process development consultant to a number of international food companies, as well as to the U.S. government.
Oxford Chemicals Ltd., Hartelpool, England, announced the selection of Charkit Chemical Corp., Darien, Conn., as the exclusive distributor within the NAFTA region of Oxford’s aroma chemicals for application within the flavor and fragrance industry. The arrangement went into effect March 1.
Swiss-based fragrance and flavor company Givaudan completed a $20 million expansion of its research and development facility in Woodlands, Singapore. The facility includes the Global Centre for Expertise in Ethnic Asian Flavors, dedicated to the development and testing of flavors associated with Asian cuisine.
Dade City, Fla.-based Pasco Beverage Co. announced its entry into the custom blending/beverage base business. The supplier of 100 percent juices, juice drinks and blends wants to attract corporate brand customers that want custom flavors and sizes. The company says it also is offering plant scale-up, analytical testing and process monitoring, Jana’s Classics, Tualatin, Ore., will celebrate its 20th anniversary in August. The manufacturer of cookies, dough and ice cream ingredients now employs more than 100 people and introduces between 40 and 60 new products a year.
Danisco, a global supplier of food ingredients, sweeteners and sugar, recently launched a Web site focusing on its functional systems. The site — www.danisco.com/functionalsystems — provides information about the functional properties of the company’s emulsifiers and stabilizers.
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