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.
