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Synergy Flavors formally opened its new headquarters in Wauconda, Ill., on Oct. 4. President and Chief Executive Officer Roderick W. Sowders, who officiated at the opening ceremony, explained that the company’s investment in the facility was needed to support its customers and continued growth.

In conjunction with Madagascar-based Soarary, Virginia Dare, announced a new dual-objective strategy to improve the sustainability of Madagascar’s vanilla market.

International Dehydrated Foods Inc. (IDF), Springfield, Mo., will bring chicken protein to the beverage industry through innovative health-and-wellness applications that the company will showcase at SupplySide West, taking place Nov. 12-16 in Las Vegas.

LycoRed Ltd. developed new beta-carotene colorant formulations that deliver high-intensity color.

Sensient Colors LLC, a business unit of Sensient Technologies Corp., released a complete color spectrum of clean label, bright and stable natural blues and greens permitted in the United States for use in food and beverages, the company says.

At the 10th anniversary of its Innovation Roadshow, team members of Philadelphia-based David Michael & Co. took the company’s flavor innovations on the road to share with clients, educational institutions and media across the country.

Roha Group, Mumbai, launched its global reorganization initiative by unveiling a new corporate identity and six division logos.

Robertet Flavors, Piscataway, N.J., appointed Martin Ongteco as vice president of innovation within the research and development group, reporting to John Scire, senior vice president.

Consumers avoid total sugars more than they avoid any specific sweetener, according to an October 2012 brand-level consumer attitudes and behavior study about food and beverages from Mintel Research Consultancy (MRC), Chicago, that was commissioned by the Corn Refiners Association (CRA), Washington, D.C.

This year’s Institute of Food Technologists’ (IFT) 2013 Annual Meeting and Food Expo attracted more than 23,500 food professionals to McCormick Place in Chicago from July 13-16 to seek out the latest innovations in food science and technology, according to organization.