He said Ingredion believes there is an opportunity to further examine the relationship between the role flavors and texturizers play, especially when it comes to the formulation of healthy foods.
Now in its fifth decade, the seminar for purchasing executives of baking and other food-related businesses will be held June 2-4 at the Loews Kansas City hotel.
The facility will produce sweet baked goods, including donuts, cookies, cakes, pastries, muffins and more, for distribution in Kentucky, Ohio, Indiana and Tennessee.
In her new role, Kate Kimball will oversee all legal and compliance matters for the company as well as serve as an adviser to and secretary of the company’s board of managers.