Supplier News & Innovations

The lab bakes approximately 30 loaves of bread daily, enabling ADM to evaluate flour quality and make decisions that ensure the highest standards for its customers.

The appointment of Patrick Kalotis underscores Ingredion’s dedication to advancing innovation in texture and healthful ingredient solutions, which are increasingly critical to meeting consumer preferences and market demands globally.

Their solutions enable the combination of immiscible ingredients, enhancing texture, taste, mouthfeel, and overall product stability across bakery, confectionery, dairy, ice cream, margarine, and plant-based food sectors.

Strategically located in KEZAD, the facility is designed to serve both the UAE and neighbouring Gulf Cooperation Council (GCC) countries.

The new electric trucks, powered entirely by certified renewable energy (REGOs), produce zero emissions during operation and are expected to reduce carbon dioxide emissions by approximately 95 tonnes per truck annually.