July 24, 2008
Expansions
National Starch Food Innovations has opened their Texture Center of
Excellence facility in Bridgewater, NJ. The state-of-the-art facility
is dedicated to the understanding and control of food texture,
including generating clean-label, natural, and organic new products.
Wenger Manufacturing, Inc. has created a new Mediterranean Regional
Division, which will be responsible for customer service and support
of Turkey, Greece, Portugal, Spain, the UK, and Ireland. An office in
the UK will handle customer service and support while the headquarters
office in Sabetha, KS, will handle parts sales and support.
A new creative center has been built by the fragrances and flavor
manufacturer Symrise in Shanghai, China. The new facility will serve
as the regional hub for northeast Asia and will house all functions
and creative resources of the Scent and Care division for the Chinese
market.
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New Company
Tate & Lyle Ventures and Agri Investment Fund have led a $5.4
million investment in Fugeia, a newly formed functional food business
that specializes in gut health. Fugeia is a spin out company from the
Katholieke Universiteit Leuven and the University College Sint-Lieven.
AACC International member Jan Delcour is one of the founding members
of the company, whose first product is an arabinoxylan oligosaccharide
derived from natural wheat bran fiber.
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Name Change
Bulkflow Technologies, Inc. has changed its name to Solex Thermal
Science, Inc. to more accurately reflect the strengths of the company
as a specialist in heating, cooling, and drying free flow bulk solids.
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