The effort draws on IFF's years of extensive research in protein purification and natural food flavoring.

New 3,700-square-foot upgrade integrates company’s flavor and ingredient product development capabilities and further increases its innovation competencies.

The Culinary Design Center provides specialized plant-based expertise to global cuisine creators and allows for the co-creation of new product experiences to satiate rapidly growing consumer demand for novel plant-based foods.

Spirulina innovator SimpliiGood ups the fish substitute market game with smoked salmon from spirulina.