Hower will be responsible for BENEO’s portfolio of plant-based proteins, including Meatless, a specialized company for plant-based texturizing solutions.

The appointment is part of Nelson-Jameson's strategic firmwide expansion.

Funded by a $1 million grant from the Northeast Dairy Business Innovation Center (NE-DBIC), the competition provides finalists early-stage incubation assistance from Cornell's food processing and business experts, access to the university's food processing facilities, industry mentorship, and training on product prototyping.

Expert flavorists will have access to IFF’s latest research innovations, particularly in plant-based and biotechnology, along with resources like pilot plant manufacturing, ingredient expertise and evaluation studios, creating the perfect environment for end-to-end product design. 

The GRAS status confirms that resistant dextrin from tapioca (FiberSMART) is safe for use at maximum levels ranging from 1.2 to 10 g per serving in dairy products, frozen desserts and more.

A celebration to mark the Innovation Center of Excellence opening will take place on March 28. Invited customers, partners, and investors will have the opportunity to see the new facility and hear about AAK’s work in the field. 

The plant will run on 100% green electricity, which is largely generated by FrieslandCampina’s member farms and certified under the European Union’s Guarantee of Origin scheme.

With the increased footprint, FlavorSum will build out more technical resources and capacity to meet the needs of small, mid-sized and emerging food and beverage companies, the company states.

Univar Solutions Inc. a global solutions provider to users of specialty ingredients and chemicals

In North America, flavor trends are driven by regional classics such as North Carolina’s spicy barbecue and Tex Mex. There’s a resurgence of basic flavors featured in past years’ charts as well as never-before-seen additions such as fig, ube and wasabi.