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1 day ago | 
foodbusinessnews.net | Brooke Just
THE WOODLANDS, TEXAS — Indovinya, the specialty chemicals division of Indorama Ventures, has launched a line of Sorbitan esters. The company’s Alkest Sp 80 K and Alkest Sp 60 K product lines are intended for bread, confectionery, oils, dairy and beverage applications. The ingredients can enhance application stability, extend shelf life and improve both taste and appearance, according to the company. The Alkest Sp 60 K product also is available in a non-GMO variety.
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1 day ago | 
foodbusinessnews.net | Brooke Just
SAN DIEGO — WD-40 has developed a line of lubricants, cleaners and degreasers for the food and beverage processing industry. The line was created to improve operations and reduce downtime in production, processing, packaging, storage and distribution, according to the company.
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2 days ago | 
foodbusinessnews.net | Brooke Just
WEST PALM BEACH, FLA. — Austrade Inc. has developed a non-GMO hydrolyzed sunflower lecithin powder for functional beverage manufacturers. Austrade produces the powder through a two-step process that combines enzymatic hydrolysis with concentration technology. The process then creates small mobile molecules with a Hydrophilic-Lipophilic Balance (HLB) of 9-10, which is engineered for oil-in-water emulsion performance, according to the company.
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2 days ago | 
foodbusinessnews.net | Brooke Just
CHICAGO — The McDonald’s Snack Wrap is back. The item, which was removed from McDonald’s menus in 2016, will be available permanently nationwide beginning July 10, according to the company. The wraps feature one of McDonald’s new McCrispy Strips and are topped with shredded lettuce, shredded cheese and wrapped in a flour tortilla. The Snack Wraps will come in spicy and ranch flavors.
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2 days ago | 
bakingbusiness.com | Brooke Just
CHICAGO — Ready-to-eat overnight oats startup Mush, Chicago, is expanding its product line with the addition of Protein Overnight Oats. The new product offers 15 grams of protein per serving and comes in flavors including: peanut butter and jelly, peanut butter, peanut butter chocolate chip, chocolate peanut butter, peanut butter banana, cookies and cream and chocolate brownie. The overnight oats are formulated with whole grains and no preservatives, according to the company.
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3 days ago | 
foodbusinessnews.net | Brooke Just
NEWPORT BEACH, CALIF. — Elizabeth Stephenson has been named chief executive officer of SYSTM Foods. Stephenson succeeds Andy Fathollahi, who will continue to support the company as a member of its board of directors, according to the company. As CEO for the “better-for-you” beverage brand platform that manufactures “better-for-you” beverages, Stephenson will accelerate growth, expand the company’s platform reach and drive continued product innovation.
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4 days ago | 
foodbusinessnews.net | Brooke Just
SAN FRANCISCO — FoodYoung Labs, a vertically integrated food group that helps startups and consumer packaged goods companies produce snack products using science-backed formulations and pilot production based in Balerna, Switzerland, has acquired plant-based honey maker MeliBio. Financial terms of the acquisition were not disclosed.
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4 days ago | 
foodbusinessnews.net | Brooke Just
CHICAGO — Ready-to-eat overnight oats startup Mush, Chicago, is expanding its product line with the addition of Protein Overnight Oats. The new product offers 15 grams of protein per serving and comes in flavors including: peanut butter and jelly, peanut butter, peanut butter chocolate chip, chocolate peanut butter, peanut butter banana, cookies and cream and chocolate brownie. The overnight oats are formulated with whole grains and no preservatives, according to the company.
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4 days ago | 
foodbusinessnews.net | Brooke Just
MCKINNEY, TEXAS — Alyssa Fernandez has launched Ollin, a company producing heritage grain cake mixes. The cake mixes will feature TAM 105, a hard red wheat variety that was developed by Texas A&M University in 1976 along with heritage grains, including spelt and rye. The company said it developed its products to address four aspects of traditional flour processing: roller-milling, bleaching, synthetic enrichment and artificial preservatives.
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4 days ago | 
foodbusinessnews.net | Brooke Just
SACRAMENTO, CALIF. — TurtleTree, a startup producing milk using cell-based technology, has received a “No Questions” letter from the US Food and Drug Administration (FDA) on the Generally Recognized as Safe (GRAS) status for its precision-fermented lactoferrin (LF+) ingredient. The FDA said the company’s ingredient is safe for use in food and will help the company accelerate the rollout of new LF+-based products in the future.
