Lantmännen will invest more than €100 million ($105.38 million) in a factory in Sweden, while partnering with Ingredion to develop a differentiated portfolio of plant-based protein isolates based on yellow peas.

T. Hasegawa’s Cocoa Powder Replacer was developed over a multiyear period by the company’s U.S. R&D team in anticipation of global supply issues affecting the availability and cost of raw materials.

The new egg replacer delivers texturizing functionalities and is fully neutral in flavor and color.

GNT has chosen to collaborate with Plume Biotechnology, a UK-based startup focused on innovation in fermentation science and bioprocessing for natural colors.

The company is using AI technology and machine learning to produce enhanced meat for pet food.

The Crema, Italy plant develops margarine, vegetable creams and frozen bakery products.

The infrastructure upgrade includes the addition of two new flavor creation labs, the expansion of existing food application design labs for dairy, bars, culinary and bakery, and a new lab solely for pet food development.

The company is opening a new manufacturing facility for custom formulations in various forms.

The company will display its branded ingredients at the show.

Burcon’s Winnipeg Technical Centre comprises 10,000 sq. ft. of lab and pilot-scale production area utilizing state-of-the-art commercial processing equipment for start-to-finish product development.