German ingredients group, Wild said it has extended its colouring foodstuffs portfolio to include a blue hue for confectionery products derived from the algae Spirulina platensis.
A year after natural ingredients supplier Wild announced plans to go public, CEO Michael Ponder explained what an IPO can do for the company and what will determine its timing.
A new Swiss company has been formed called Wild Flavors GmbH, bringing together the global food ingredients companies that bear the Wild name under a new structure.
Rudolf Wild GmbH has sold some shares to asset manager Kohlberg Kravis Roberts & Co (KKR) in preparation for an eventual public listing, and plans to form a global flavour business with its US affiliate this year.
Wild has launched a blend of plant extracts to help chocolate manufacturers create antioxidant rich products without needing to buy special quality cocoa beans.
Wild is introducing a new rooibos infusion idea for ready-to-drink teas that complements its existing black, white and green tea offerings, and taps the market for caffeine-free kids' drinks.
A supplier of fillings for confectionery goods says that it is can now allow manufacturers to maximise fruit content in their chocolate products without compromising functionality or regulatory approval.
Wild has increased its volume capacity for aseptic cold filling for its beverage flavour systems, saying that it can now meet customer requirements for preservative-free mixes even in peak season.
Flavor firm Wild says it has developed new ways to help US
manufacturers boost the fruit and vegetable content of their
products, while keeping these tasty and fun to eat.
Beverage innovator Wild has come up with a new concept for clear
fruit-juice drinks called Refresher, to help manufacturers tap
demand for near water, spritzer and water-plus products.
Wild and Vitanene have developed a biotechnologically-derived
natural beta-carotene food colour designed to help food makers
formulate clean-label products.
Ingredients firm Wild has devised a new solution for fizzy soft
drinks with up to 40 per cent less sugar and no artificial
sweeteners, offering more opportunities in low-calorie soft drinks.