Parker Food Group launched its new Popping Boba product line, produced in its high-quality facility in Mexico, Mo. Designed for both foodservice operators and industrial retail developers, the syrup-filled pearls deliver vibrant flavor, visual impact, and consistent performance across beverages and dessert applications, the company says. As menu demand for boba continues to surge, especially among Gen Z and Millennial consumers, Parker’s domestic manufacturing capability offers a strategic advantage in a category historically reliant on international supply chains, it adds. “Bringing popping boba production in-house has allowed us to deliver on what our customers value most — product consistency, food safety, and dependable lead times,” said Amber Jordan, vice president of quality at Parker Food Group, in a statement. “Every pouch is backed by process controls, allergen management, and the same operational rigor we apply across our entire portfolio.” The boba line is available in standard 9 mm sizing with 2-5-pound pouches and includes a wide portfolio of fruit-forward and warm brown-note flavors such as Mango, Strawberry, Green Apple, Brown Sugar, Coffee, and Yogurt. Both natural and artificial flavor versions are available, with shelf-stable options ranging from nine to 12 months. Parker is offering sample kits and custom flavor guidance to select foodservice and retail development teams, with commercialization support available from first sample to full-scale launch.

Döhler announced the installation of a cutting-edge automated flavor robot at its research and development (R&D) facility in Princeton, N.J., enabling customers to benefit from faster flavor sampling, more precise formulations, and smoother scale-up into production, the company says. This milestone strengthens its ability to speed up market launches and deliver consumer-relevant, winning flavors, reinforcing its global commitment to innovation and long-term growth, it adds. This investment is part of Döhler’s strategy to achieve the fastest flavor sample turnaround times in the industry, modernizing and future-proofing its flavor development by incorporating the latest digitization and creation tools to deliver winning flavors. The Princeton site was selected for its central role in the company’s U.S. innovation pipeline and its strong track record of cross-functional collaboration. The need for faster, more precise sample development, especially in complex beverage applications, made it the ideal location for this high-tech upgrade, the company says.

The Institute of Food Technologists (IFT), announced that longtime member and food industry leader Margaret (Peggy) Poole, PhD, became IFT’s 86th president, effective Sept. 1. With more than four decades of leadership across the global food industry and 45 years of active IFT membership, Poole brings deep expertise and passion for advancing the science of food. She succeeds Christopher Daubert, PhD, vice chancellor and dean of the University of Missouri College of Agriculture, Food and Natural Resources (CAFNR).

Over her career, Poole has held leadership roles in R&D, regulatory affairs, and quality assurance at companies including Kraft Foods, Häagen-Dazs, Leprino Foods, and Bigelow Tea Co., where she most recently served as vice president of the tea division. Poole serves as a member of the external advisory boards for Rutgers University and the University of Massachusetts Department of Food Science. She has served on the Penn State Creamery Advisory Board, was a member of the Biosecurity Task Force for the International Dairy Foods Association, and was a founding member of the Food Safety Operating Committee at the Innovation Center for U.S. Dairy. “Stepping into the role of IFT President is a true honor,” Poole said in a statement. “I understand there are challenges and opportunities facing the global food system, and I’m ready to help guide IFT through them. This is a pivotal moment for our community, and I’m excited to lead with clarity, courage, and a focus on advancing food science.”