Danisco opens state-of-the-art labs
opening of new confectionery and fruit prep laboratories in Kansas
City, US.
Food ingredients company Danisco Cultor's announced this week the opening of new confectionery and fruit prep laboratories in Kansas City, US. The new labs will include a 450-square foot temperature and humidity controlled dry lab which will allow the company to work with low-moisture products, such as chocolate and panned confections, all year round. The combined fruit-preparation and confectionery lab will see a variety of work ranging from chocolate, chewy candy and hard-boils on the candy side, to jams, jellies, bakery fillings and yogurt fruit preps on the fruit side. The laboratories will function as an extended R&D department for Danisco Cultor's major customers, often delivering turnkey products. "Let's say we're working on a fruit-based bakery filling - we'd do the development work in the fruit prep labs, then go into the bakery lab and work with them to create a complete product. By using all of our capabilities we can often help our customers shorten their development times," said Mike Regan, Confection Industry Manager with Danisco Cultor.
