$ 1480.00 /MT $ 1500.00/MT
$ 400.00 /MT $ 410.00/MT
$ 690.00 /MT $ 710.00/MT
$ 590.00 /MT $ 600.00/MT
$ 690.00 /MT $ 710.00/MT
Vital Wheat Gluten is a kind of natural plant protein extracted from wheat flour and is also a kind of nutritious plant protein resource consisting of multi-amino acids. It has strong hygroscopicity, viscoelastic extension, film formability, adhesion heat coagulability and liposuction emulsifiability, takes on mild and mellow flavor, somewhat has a variety of unique physical properties of grain, meeting multi-functional requirements of food nutrition and providing a basic raw materials featuring multi-functions, attracting appearance, nutrient and economic value for developing new food field.
As a newly developed product in recent years, powdered Sodium Alkylbenzene sulphonate features not only its convenient usage and low-cost package, but also its application in synthesizing high active condense powder detergent. Sodium Alkylbenzene sulphonate is the most important and widely-applied anionic surfactant characterized by the features of moisture, penetration, emulsion, dispersing, solubilization, foam and detergency.
D-alpha tocopheryl acid succinate is a white to off-white granular powder with little or no odor or taste, It is derived from IP-certified, not genetically modified raw materials, soybeans, and is thus not subject to labeling under EU Regulations(EC) 1829/2003 and 1830/2003. The particle surface is treated with ethylcellulose to improve flow performance. D-alpha tocopheryl acid succinate is intended for use as vitamin E in the dietary supplement, food and Pharmaceuticals industry.
Pectinase is extracted from Aspergillus Niger by the deep fermentation methods. It is an enzyme that breaks down pectin, a polysaccharide found in plant cell walls. Commonly referred to as pectic enzymes, they include pectolyase, bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth,pectinase, pectolyase, PVPP (Polyclar), kieselsol (colloidal silica), copper sulfate.
β-amylase is synthesized by bacteria, fungi, and plants. Alpha and beta amylases are important in brewing beer and liquor made from sugars derived from starch. Amylases are used in breadmaking and to break down complex sugars, such as starch (found in flour), into simple sugars.
Cedryl Acetate appears white crystal and has Cypress or Vetiver odor. According as the differents of material, Cedryl Acetate has two kinds of style includs Crystalline solid and Liquid crystal. It is widely used as aroma in daily chemicals (content less than 20%).
Vegetable carbon is known as vegetable black, carbon black, or carbo medicinalis vegetabilis. Natural Vegetable Carbon Black Color is a black powder with no odor. This product is not soluble in water.
1,3-Dimethylurea, also known as Dimethylurea (DMU), is a urea derivative and used as an intermediate in organic synthesis. It is a colorless crystalline powder with little toxicity. 1,3-Dimethylurea is used for synthesis of caffeine, theophylline, pharmachemicals, textile aids, herbicides and others.
Capsicum Oleoresin is prepared by extracting the crushed capsicum with volatile solvents by percolation method. It contains the pungent principles, capsicin not less that 8 percent. It also contains the red colouring matter called Capsanthin. It is a powerful irritant and a carminative, which is also used as a counter irritant in lumbago and neuralgia. It can also be used to treat stomach ache that involves poorly functioning stomach muscles and as an antibacterial agents.
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The last few months have seen a real shake-up in the flavors space with International Flavors & Fragrances (IFF) beginning a new chapter with the combination of Frutarom. The news came as Swiss-headquartered market leader Givaudan completed the acquisition of 40.5 percent of the shares of Naturex for €135 per share, with plans underway to take complete control of the natural ingredients supplier. The acquisition of such a significant shareholding in Naturex fits with Givaudan’s 2020 strategy to expand its offering to deliver natural products to customers. It is clear that there is an exciting new chapter on the horizon as the flavors industry promises large-scale innovation, research, and development that will continue to bring new flavors to the fore. According to IFF innovation is being driven through a series of top trends including: Trust & Transparency: Consumer desire for clean, natural food labels that they can read and understand. Sustainability: Consumers are looking for more sustainable ways of living and care about where their food products are coming from. Plant Forward: The drive toward more plant forward, alternative protein sources such as soy, nuts and even insects. The rise of plant alternatives in meat (Beyond Meat, Impossible burger) and plant-based milk (oat milk, almond milk, pea milk) Sensorial Food Experiences: We see the rise of experiential food experiences – local farmers markets, food and sensorial museums, e.g., Museum of Ice Cream. Consumers are valuing experiences over “things.” Can’t cook/won’t cook: We see a rise in food and meal preparation services and meal delivery (Hello Fresh and Uber eats) and exciting new food experiences, e.g., food trucks. So while consumers don’t have the time (or willingness) to cook, they are more well-traveled and exposed to different food experiences than ever before, so the bar is high. There is a desire for richer and authentic food experiences, but fast. Customization: Consumers are looking for personalized experiences. We see a rise in personalized nutrition, for example. Speaking with FoodIngredientsFirst, Karen Stanton, Director, Global Marketing & Branding, Flavors from IFF, goes through some of the latest trends driving innovation in flavors and some of the most popular flavors right now and what’s around the corner for autumn. “There is a growing engagement in ethnic foods; real, rich and authentic, not the locally adapted version. Also, superfoods, e.g., turmeric in everything from an apple cider vinegar shot to smoothie and charcoal (charcoal ice cream and charcoal tea),” Stanton says. “Alternative plant-based milk is gaining momentum. However, in this emerging category, consumers are sticking to the familiar chocolate and vanilla. These traditional flavors remain strong and will continue to be for the foreseeable future.” “As the days shorten, the chill in the air is no longer a welcome relief from the days’ sweltering temperatures, but instead a signal for the realization of the morphing seasons. With autumn, then winter, approaching, consumers’ instinct for nesting elevates their desire for comfort in their lives as well as in their foods and beverages.” This is when spices, such as cardamom, ginger and nutmeg conjure up memories of fresh-from-the-oven baked goods deliciously blending with the apples, plums, quinces, strawberry with rhubarb or pears used in these creations, she notes. “These perennial favorites exude a warmth to offset the dipping temperatures outside similar to snuggling near a cozy fireplace with a steady fire. Comfort can also be found in the sweet brown attributes of maple, fig, blackberry, persimmon, apricot and other dark berries. The richness and depth of these profiles satisfy the need for indulgence with just a touch of luxury.” “Finally, to counterbalance the rich warmth of the previously mentioned food, tart and acidic fruits, such as blood oranges, Meyer lemons, pomegranates and cranberries, provide a complementing brightness.” Symrise 2018+ Trends In collaboration with StarChefs – which has been supporting the restaurant industry since 1995 and served as a resource and platform for restaurant professionals – producer of flavors and fragrances, Symrise put together its 2018 trends earlier this year. Through a wide-ranging survey of chefs, pastry chefs, and mixologists, Symrise compiled its 2018+ Trends Report which includes the top 10 trends of the beverage, savory, and sweet food categories. An example of one trend Symrise discovered is Audacious Herbs, which can be used to upgrade foods and beverages by introducing global flavors into American favorites. Symrise examined the beverage, sweet and savory categories and looked for commonalities between the three. The team examined intriguing flavors and ingredients that they saw bubbling up on restaurant menus through menu research and by visiting various places around the US. They also looked back at previous yearly trend reports from 2016 and 2017 as well as the Winter and Summer Fancy Food shows, to create a “genealogy” of trends from all of this research. “This 2018 report is on the cutting edge of trends. We want to excite our customers and spark conversations about the future of flavors, so our trend message is engaging and creative,” says Dylan Thompson, Marketing Consumer Insight Specialist with Symrise’s Marketing, Sensory and Consumer Insights Group. “This 2018+ trend report is building on Symrise’s position as a thought leader in flavors and trends.” Symrise says its journey of discovery will liberate us from the expectedness of the over-used herbs and through the exhaustive research with hundreds of award-winning chefs and mixologists at StarChefs, they’ve uncovered a new wave of audacious herbs. Among them are: Shiso: Minty hints of cumin, clove and citrus. Perfect for Asian-inspired dishes and products. Hyssop: A grown-ups herb with an intense, complex flavor, that evokes a spring meadow with its floral character. Sorel: Fresh, tangy with a sour green apple profile. It makes a great cocktail. Epazote: Popular in Mexican cuisine, this has a strong tarragon-like profile. Ethnic flavor trends Recently, at the IFT Food Expo in Chicago, Innova Market Insights presented ethnic flavor trends, among others, at its Taste the Trend pavilion. The market researcher has reported an average annual growth of 20 percent in food and beverages launches with global flavors (Global, 2013-2017), with growth in platforms such as chili, herb and floral flavors. With the plant-based trend still going strong, consumers are looking for innovative ways to take the benefits of plants into their daily lives. According to Innova Market Insights, there has never been so much variety and spread in the choice of authentic cuisines around today’s connected world and that has led consumers of all ages to become more knowledgeable of other cultures, creating an opening for visually appealing products with high authenticity and specific ingredients from around the world. “Further growth of world flavors is expected as globalization has sparked the consumer’s curiosity to discover new food and beverage products,” Irene Kersbergen, Market Analyst at Innova Market Insights, tells FoodIngredientsFirst. “Brands could drive deeper connections with the adventurous consumer by satisfying their curiosity through these exotic world flavors, but also by presenting new food experiences and telling the unique story behind the product.” source: http://www.foodingredientsfirst.com
The organic preservative comprises a naturally-occurring substance known as ‘flavonoids’, a diverse group of phytonutrients found in almost all fruits and vegetables. The flavonoids created by NTU scientists have strong anti-microbial and anti-oxidant properties; two key traits of preservatives that inhibit bacterial growth and keep food fresher for longer. In tests carried out on meat and fruit juice samples, the organic preservative kept its samples fresh for two days without refrigeration, compared to commercial-grade artificial food preservatives. The experiment was conducted at room temperature (about 23 degrees Celsius) where the other food samples with artificial preservatives succumbed to bacteria contamination within six hours. The NTU research team was led by Professor William Chen, Director of NTU’s Food Science & Technology programme. The team is already in talks with multinational companies to further develop the new food preservative. The team’s findings were published last month in the scientific journal Food Chemistry – one of the top three research-based food science publications. Prof Chen said, “This organic food preservative is derived from plants and produced from food grade microbes, which means that it is 100 per cent natural. It is also more effective than artificial preservatives and does not require any further processing to keep food fresh. “This may open new doors in food preservation technologies, providing a low-cost solution for industries, which could in turn encourage a sustainable food production system that produces healthier food that stays fresh longer.” Harnessing nature’s gifts Flavonoids are naturally occurring chemicals in plants which are responsible for defending plants against pathogens, herbivores, pests, and even environmental stress such as strong ultraviolet rays from prolonged hours of sunshine. Found in almost all fruits and vegetables, it is responsible for inducing vivid colours in them. These include onions, tea, strawberries, kale, and grapes. Though flavonoids’ anti-microbial potential have been reported, they have not been used as a food preservative because they require further processing before they can mitigate bacteria. This is known as ‘prenylation’ – a process involving the addition of hydrophobic molecules onto a protein to facilitate cell attachment – which is not cost-effective or sustainable. NTU researchers have not only found a way to grow flavonoids with high anti-microbial and anti-oxidant properties but also in a natural and sustainable manner. They achieved this by implanting the flavonoid-producing mechanism from plants into baker’s yeast (a species known as Saccharomyces cerevisiae). Similar to how vaccines are manufactured using yeast, the researchers found that the yeast produced flavonoids with high anti-microbial properties, which are not even present in pure flavonoid samples extracted directly from plants. Prof Chen said, “Anti-microbial and anti-oxidant properties are key elements in food preservation. Flavonoids extracted directly from plants need to be further processed to be anti-microbial whereas our flavonoids produced from yeast do not require this. Secondly, there have been no reports on anti-oxidant properties in flavonoids while our yeast-based flavonoids naturally come with it.” Growing international concern on artificial preservatives This research comes at a time when there is a growing body of scientific evidence on how artificial preservatives affect the body’s long-term growth and development. Last month (23 July), the American Academy of Pediatrics, which represents some 67,000 pediatricians in the United States, issued an announcement expressing concerns about chemicals used in food preservatives especially for meat products. These include nitrates and nitrites, which can interfere with thyroid hormone production that is essential for the regulation of metabolic processes, and has also been linked with gastrointestinal and nervous system cancers. Sharing an independent view on the research, Dr. Gabriel Oon Chong Jin, a Consultant Medical Oncologist at Mount Elizabeth Medical Centre, said, “The new source of natural food preservatives from flavonoids safely produced from yeast by NTU is brilliant, as this species of yeast has been used in brewing beer and in the manufacture of Hepatitis B vaccines. Dr Oon, a former consultant and adviser to the World Health Organisation and a pioneer in implementing the universal vaccination programme in Singapore, added, “Flavonoids are important natural food supplements with vitamins, but also used as food additives, without causing harm to the human system. This is unlike currently available artificial preservatives used in most processed foods such as aspartame and nitrates, which may cause cancer among other adverse health effects.” The NTU research team aims to further develop their findings with the food industry and enhance its efficacy and safety so that it can be used in all packaged food products. Source: http://media.ntu.edu.sg/NewsReleases/Pages/newsdetail.aspx?news=46568d06-512b-4df5-ab69-cd7388059e33
China has abundant phosphorus resources, accounting for 40% of world phosphate production capacity. Phosphates of potassium are downstream products of phosphorus, including the Potassium Phosphate Tribasic, Potassium Phosphate Monobasic(MKP), Dipotassium Phosphate (DKP) and Tetrapotassium Pyrophosphate (TKPP) in this article. These products are potassium salts of phosphoric acid produced by the reaction of phosphoric acid with an alkali base and can be sold in technical or food grades. Potassium Phosphate Tribasic can be used as phosphorus potassium fertilizers and the boiler water softener, and can also be used in medicine and the manufacture of liquid soap, refined gasoline, and high quality paper. DKP can be used as food additive in imitation dairy creamers, dry powder beverages, mineral supplements, and starter cultures. And can also be used in foods as a buffering agent to improve food texture. TKPP is used in liquid cleaning products and in potable and industrial water treatment where it acts to prevent corrosion, in metal cleaners and surface treatments, and in the manufacture of latex paints. MKP is strengthening agent, leavening agent, and fermentation aid in food industry; it’s also used as high-efficiency phosphorus-potassium compound fertilizer in agriculture. China phosphates of potassium export in 2017 HS: 283524-Phosphates; of potassium, whether or not chemically defined Source: Globalwits (2017) According to the statistics from Globalwits, China exported 134,037 tons of phosphates of potassium in 2017, which was 10% higher than the number of year 2016. In 2016, China was the biggest phosphates of potassium exporter with the export volume as 4.8 times of the second one, Israel. In 2017, 51% of phosphates of potassium was exported to Asian countries. India, Mexico, US, Thailand, and Netherlands were the top 5 importers of phosphates of potassium from China. The import volume of India is 2.79 times higher than the second importer, Mexico. India is a leading agricultural country, and the second largest consumer of phosphorus in the world (accounting for 14% of the global demand). HS: 283524-Phosphates; of potassium, whether or not chemically defined Source: Globalwits (2017) As a professional chemical B2B platform, OKCHEM is dedicated to providing the best solutions to both the chemical buyers and sellers, to help them grow business. For chemical buyers, we provide a wide range of quality-guaranteed products from the strictly selected manufacturers around the globe; for chemical suppliers, we provide a potential platform to reach a ton of buyers overseas and increase the sales.
New jointly-owned business will serve growing Russian food and beverage industry. Archer Daniels Midland Company (NYSE: ADM) and Russia-based ASTON Foods and Food Ingredients have successfully received all required regulatory approvals and launched their 50-50 joint venture to provide sweeteners and starches to customers in Russia. ASTON is one of Russia’s largest agricultural and food ingredients businesses, with activities in farming, oilseeds crushing, edible oils and grain origination, in addition to its sweeteners and starches business unit. ADM has had operations in Russia since 1980. With the launch of the new joint venture, ADM and Aston will partner to own and operate ASTON subsidiary AKP, which includes a corn wet mill in Ibred, as well as a sales office in Moscow. Situated approximately 180 miles south east of Moscow, the Ibred plant is strategically located to serve major customers in the Russian food and beverage industry. “Our Joint Venture has now got an excellent opportunity to realize the synergies of cooperation between two companies having wide competences in production of the starches and sweeteners, as well as marketing and logistics. We expect to have a substantial effect from developing the product portfolio and implementation of the energy saving technologies”, said Vadim Vikoulov, CEO of ASTON, upon closing. “This investment is the latest in a series aimed at expanding ADM’s geographic footprint in regions of expected growth worldwide. We’re pleased to continue diversification with the expansion of our sweeteners and starches capabilities into Russia,” said Pierre Duprat, president, Europe, Middle East and Africa. “This is an exciting opportunity to bring together our experience and strengths to grow the jointly-owned corn business. With AKP, we are in an excellent position to serve our customers’ needs in Russia and meet anticipated growth in demand, both in the local market and globally.” Effective from June 29, 2018, the joint venture will operate under the name AKP and will be managed as a standalone entity. Its board will be made up of equal representation from the two parent companies. ADM and ASTON’s other businesses in Russia will remain separate. About Aston For more than 20 years, Aston has been one of Russia’s largest agricultural and food ingredient businesses. ASTON is the largest exporter of vegetable oils, the leading processor of oilseeds, the third largest exporter of Russian grain. It has a well-developed network of sunflower and corn origination and processing facilities in the western part of Russia, and is a key player in Russia’s significant edible oils and starch markets. The company includes enterprises for the production and processing of vegetable oil in Millerovo and Morozovsk (Rostov region), plants for the production of starches and syrups in the Ryazan and Vladimir regions, silo complexes in Rostov and Krasnodar regions, port terminals on the Don river and the deep sea transshipment facilities, shipyard, a fleet of dry cargo coasters and vegetable oil tankers as well as ocean bulk carriers for transportation of grain crops. ASTON supplies products across Russia as well as to Commonwealth of Independent States nations, Africa, Asia and the Far East. About ADM For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural processors and food ingredient providers, with approximately 31,000 employees serving customers in more than 170 countries. With a global value chain that includes approximately 500 crop procurement locations, 270 ingredient manufacturing facilities, 44 innovation centers and the world’s premier crop transportation network, we connect the harvest to the home, making products for food, animal feed, industrial and energy uses. source: http://www.aston.ru
Chr. Hansen’s latest launch helps cheesemakers to produce soft cheese that maintains the desired taste and texture The extension to the DVS® SSC series is the latest addition to Chr. Hansen’s soft cheese starter culture range. The product series now consists of four cultures and is designed to create soft cheese with a mild flavor and a creamy mouthfeel. Cheese with ‘insta-appeal’ In traditional soft cheese markets, millennial consumers seek cheese with a milder taste1 and a more aesthetic look2. Opportunities for export to new markets are also growing, meaning that flavor and texture needs to stay constant throughout a longer shelf life. Soft cheeses offer wide diversity in visual appearance and taste that can be achieved when starter cultures are combined with surface ripening cultures. “Consumers are becoming increasingly driven by visually appealing products. With soft cheese, there is such potential to boost and vary the aesthetics,” says Jens Skytte Soerensen, Commercial Development Manager for soft cheese at Chr. Hansen. “With this increase in consumer interest, it’s the right time to launch a product like DVS® SSC that helps cheesemakers to create soft cheeses that truly meet consumer expectations.” Consistent quality and performance During the first stage in cheese making, milk sugar is fermented into lactic acid using a starter culture. This is where cheesemakers can use DVS® SSC to craft flavor profiles that stay delicious and mild throughout storage. This is made possible by the careful selection of streptococcus thermophilus strains that support the low degradation of milk proteins and milk fat. The four robust cultures within the DVS® SSC series are carefully characterized and selected from 30,000 strains to ensure consistent performance. The system comprises of multiple strains in each culture and four cultures for rotation, which secures the right level of dry matter, stable end-pH and strong phage robustness. The science behind the soft cheese “The delicious creamy texture that consumers love is achieved by unique acidification properties and the slight formation of exopolysaccharides,” says Jens Skytte Soerensen. “So, it’s a science as well as true craftmanship that creates the perfect soft cheese.” Chr. Hansen has helped cheesemakers to reach new levels of craftsmanship since 1874. Now soft cheese cheesemakers can benefit from the range of effective starter culture systems, each offering different and specific benefits. source: https://www.chr-hansen.com
Melanie Zanoza Bartelme, Global Food Analyst at Mintel, says that consumers are willing to use an assortment of sauces to add flavour to their meals, yet many sauces do not call out how versatile they can be. In a blog post on the company’s web site, Melanie Zanoza Bartelme, Global Food Analyst at Mintel, says that consumers are willing to use an assortment of sauces to add flavour to their meals, yet many sauces do not call out how versatile they can be. While the industry separates cooking sauces and table sauces/condiments into different categories, she notes, half of Canadian and American condiment/dressing consumers say that any sauce can be a condiment, which consumers associate with versatility. The majority of US and Canadian condiment/dressing consumers say condiments/dressings have many uses and well over half of British condiment eaters say they use condiments in a variety of ways. According to Bartelme, there is an opportunity for table and cooking sauce brands to take advantage of consumers’ willingness to migrate between categories by omitting traditional definitions and treating more sauces in all-purpose ways. This, she believes, could help consumers explore a full range of uses for sauce products, allowing for deeper integration into consumers’ meals and increasing purchase rates. Consumers don’t think of the sauces they buy as being defined as a table or cooking sauce, she continues, claiming that product developers can do a better job of positioning their sauces as multipurpose to drive further uses across new occasions. For example, she points out, introductions of sauces positioned specifically for use with French fries have been negligible. However, many kinds of sauces could pair well with fries, Bartelme says, including Taste Domination’s Wing Sauce, which the brand says works perfectly with fries. While only one in five US consumers buy flavoured mayonnaise, a flavoured option could be positioned as a dip for fries, a base for a sauce, a taco topping and more, Bartelme thinks. Suggestions such as these could pique consumer interest and help them think about sauce types in a new way, perhaps increasing their usage or encouraging consumers to make a purchase in the first place, she goes on. While many sauces are inherently multipurpose, such as tartar or mint sauce, some consumers don’t feel that way, adds Bartelme, who says that messaging on these types of sauces could help change consumers’ idea of dish-specific sauces, encouraging consumers to use these sauces more often. Nearly four in five UK dish-specific table sauce users say pairing suggestions on pack would prompt them to try dish-specific sauces with less traditional dishes, she notes, while half say merchandising with foods they traditionally are not paired with would encourage them to try the sauce with a new dish. According to Bartelme, consumers do not appear to be limiting how often they are purchasing condiments, with a third of US consumers saying they purchased eight or more condiments in the last six months to Oct 2017. Yet, nearly the same percentage say they struggle to finish their condiments before they go bad. Suggestions for using these condiments in multiple ways could help alleviate this fear of waste, Bartelme claims. It could also serve as a way to help consumers feel confident making even more condiment purchases to add to their repertoire. Sauce consumers don’t care whether a sauce is technically a cooking sauce or a condiment, and they choose to use anything at different times to dress up a dish, concludes Bartelme. Table and cooking sauce brands have an opportunity to willingly blur these lines and turn their products into multipurpose sauces to further inspire consumers to use products in new ways, she adds, saying that more detailed instructions could help consumers incorporate sauces they already buy into new occasions, as well as making them feel more comfortable taking a chance on new varieties. source: https://www.ingredientsnetwork.com
Today, BASF closed the acquisition of Bayer’s global vegetable seeds business, mainly operating under the brand Nunhems®. The transaction adds a well-recognized brand with a very successful business track record to BASF’s portfolio. The acquired vegetable seeds business comprises 24 crops and about 2,600 varieties. It also includes well-established, strong R&D and breeding systems with over 100 unique breeding programs in more than 15 crops. The addition of the vegetable seeds business enhances BASF’s global offer to farmers. It strengthens BASF’s seed platform and complements the recently expanded Agricultural Solutions portfolio, which includes seeds and traits, chemical and biological crop protection, soil management, plant health, pest control and digital farming. This closing completes BASF’s acquisition of a significant range of businesses and assets with combined 2017 sales of €2.2 billion, which Bayer offered to divest in the context of its takeover of Monsanto. The all-cash purchase price amounts to a total of €7.6 billion, subject to certain adjustments at closing.
State-of-the-art facility to support development of innovative, on-trend, nutritious products to meet growing food and beverage demand in Asia-Pacific SHANGHAI--(BUSINESS WIRE)-- Archer Daniels Midland Company (NYSE: ADM) today celebrated the opening of its new regional office and state-of-the-art flavor and ingredient creation, application, development and customer innovation center in Shanghai, China. The opening of the space was announced at a dedication and ribbon-cutting ceremony. “With today’s busy lifestyles, people are turning to healthier eating habits, accelerating changes in consumer tastes and preferences at an unprecedented rate. For ADM, Shanghai has played a critical role in our continued growth and innovation. To help Asia-Pacific food and beverage customers remain a step ahead, we’re excited to leverage our technology, expertise and global scale,” said Donald Chen, ADM’s president, Asia. Shanghai’s technical innovation center will enable ADM to work closely with customers to create complete flavor and specialty ingredient solutions. It will be staffed by a team of food scientists, flavorists and applications experts, along with sales, marketing and regulatory personnel. The new Shanghai facility joins our recently opened Singapore Innovation Center in helping ADM meet growing demand in the region. “Around the world, ADM continues to invest to ensure that we are the go-to solution providers for clean label, sustainable ingredients and great taste,” said Vince Macciocchi, president of ADM’s Nutrition business. “This new facility enhances our portfolio and capabilities ensuring our customers meet consumer demands for new, innovative food and beverages.” The new innovation center features a wide range of capabilities, including a food and flavor analytic lab; beverage and dairy applications labs and pilot plants; a bakery lab; a confectionery and personal care lab; a culinary kitchen; flavor creation labs; sensory evaluation facilities; and a customer innovation center. China is home to approximately 675 ADM employees, with application labs in Beijing, Shanghai and Guangzhou; a flavor production facility in Beijing; sweeteners and soluble fiber complex in Tianjin; animal nutrition facilities in Dalian, Tianjin, Nanjing, Zhangzhou and Xiangtan. ADM has more than 1,000 employees throughout the wider Asia-Pacific region, where the company operates a wide range of processing facilities, including several animal feed facilities; a flavor and ingredient facility; food and flavor labs in Japan, Singapore and Australia; and sales offices in every major market in the region. Source: ADM