Nofima Brings Together Leading European Organizations to Form The Millennial Salmon Project Aimed at Creating the Most Sustainable Salmon of the Future

August 23, 2021 Nofima

Nofima, the Norwegian institute for applied research within the fields of fisheries, aquaculture, and food research, launched the Millennial Salmon Project with partners across the value chain to accelerate the development of sustainable solutions for the future of farmed salmon.

Corbion Acquires Granolife to Drive Further Expansion in Food Ingredients in Mexico

July 8, 2021 Corbion

Granolife is a key player in functional blends for the Mexican bakery and fortification industries. The company is based in Querétaro, Mexico, employs around 60 staff and operates a production facility and an application and development center.

New Corbion Solutions Help Bakers Handle Wheat Protein Variability and Pricing Volatility

May 26, 2021 Corbion

Pristine® 100 G and Pristine® 2200 reduce the gluten factor by helping bakers create dough that’s less dependent on vital wheat gluten.

Fermentation: A Natural Tool For Meat Preservation, Food Safety and Flavor Enhancement

March 24, 2021 Corbion

Many methods of food preservation are effective, but few are as long-established as fermentation. The natural process, in which microbial enzymes act on and convert a substrate, has been used for millennia, dating back to ancient Mesopotamia and the making of bread and beer.

Corbion Sells Frozen Dough Business East Rutherford

January 18, 2021 Corbion

Corbion has closed the sale of its frozen dough business (located in East Rutherford, New Jersey) to Frodo Baking Company. The new business owner is expected to hire most of the employees of the frozen dough business and will take over the operations with immediate effect.