IFF completes upgrades to Kansas facilityBy Brooke JustProject added 3,700 square feet of ingredient, flavor, food design spaces.
Optimizing emulsifier functionality improves product qualityBy Charlotte AtchleyPrecise scaling, ingredient storage and balancing the formulation are key.
Cuts coming to IFF’s Functional Ingredients portfolioBy Jeff GelskiStock price plunges after second-quarter sales drop 11%.