Domino Foods Inc., Iselin, N.J., Wild Flavors GmbH, Zug, Switzerland, and Chinese-based Sunwin International entered into a collaborative agreement to offer sweeteners made from all-natural products, such as cane sugar, rice, malt and stevia, in addition to sweetening systems that can include both natural and artificial sweeteners and flavor modifiers.
D.D. Williamson announced Margaret Lawson, vice president of science and innovation for the company, was named an Institute of Food Science & Technology (IFST) fellow. The fellowship is awarded to IFST members who have demonstrated a sustained level of professionalism and have made important achievements in relation to food. In addition, the company shared that Purdue University graduate student in Food Science Pui Yeu (Rei) Phoon won the company’s first Beverage Coloring Competition for Students. Phoon’s entry was a citrus-flavored beverage fortified with beta-carotene, a bioactive lipid antioxidant that contributes both vitamin A and coloring, which is delivered through a novel system, the company says. Her prize is a trip to the IFT Annual Meeting this month where she will be on hand to discuss the novel application.
GLG Life Tech Corp., Vancouver, Canada, signed a three-year agreement with Grupo M. Cassab for the marketing and distribution of GLG’s stevia extract products in Brazil and Argentina.
InterHealth Nutraceuticals, Benicia, Calif., made two appointments in its R&D department: James Lugo will be InterHealth’s director of business development and research and Zainulabedin Saiyed joins as R&D manager.
Sensient Colors LLC, St. Louis, announced Michael Geraghty joined the company as general manager for U.S. Food Colors.
Takasago, Rockleigh, N.J., made several staff additions: Slavica Pesic-Klajn was named as senior beverage technologist; Michael J. Paul as senior marketing coordinator; and Shweta Kumari joined as a flavor sensory analyst.