Arla Foods Ingredients has extended its distribution partnership with MasterSense to bring innovative nutrition solutions to the Chilean market. The new distribution agreement reinforces both companies’ commitment to grow in the region, expanding a collaboration that began in Mexico in 2024. It covers Arla Foods Ingredients’ solutions for two key segments: MasterSense distributes a comprehensive portfolio of ingredients and flavours serving the food, beverag,e and nutrition industries in … [Read more...] about Arla Foods Ingredients and MasterSense sign new distribution agreement for Chilean market
Ingredients
Regulatory approval for dsm-firmenich’s 2’-FL HMO ingredient in Indonesia: Safety clearance allows new market access
dsm-firmenich, innovators in nutrition, health, and beauty, is thrilled to announce that its Escherichia coli K-12 DH1 MDO strain for 2’-Fucosyllactose (2’-FL) production has received safety clearance from the Indonesia Biosafety Clearing House. This approval secures market access for dsm-firmenich’s 2’-FL human milk oligosaccharide (HMO) ingredient—commercially known as GLYCARE® 2FL 9000—in flavored liquid milk drinks for ages three and older.1 The commission also found that dsm-firmenich’s … [Read more...] about Regulatory approval for dsm-firmenich’s 2’-FL HMO ingredient in Indonesia: Safety clearance allows new market access
Lee Kum Kee at THAIFEX 2025: Connecting the world through Asian culinary culture
Lee Kum Kee, a global leader in authentic Asian sauces and condiments, is proud to announce its participation at the prestigious THAIFEX – Anuga Asia 2025, taking place from 27 May to 31 May 2025 at IMPACT Muang Thong Thani in Bangkok, Thailand. This marks Lee Kum Kee's third appearance at THAIFEX, following its memorable debut in 2023 and 2024. This year, Lee Kum Kee returns with a dedicated booth showcasing its signature products with an exciting range of offerings that reflect current … [Read more...] about Lee Kum Kee at THAIFEX 2025: Connecting the world through Asian culinary culture
