Bell Flavors & Fragrances has announced the recent hire of Mike Haracz as senior corporate chef and Harry Park as research chef.
Haracz joins Bell with an extensive culinary, R&D, and development career previously with McDonald’s as the manager of culinary innovation. In this role, he collaborated to bring menu concepts and ideas through a discovery process. In addition, Haracz has served as corporate executive chef with Nation Pizza and Foods and culinary development chef with Woodland Foods. Haracz received his BA in applied science and culinary nutrition from Johnson & Wales University.
Park comes to Bell from Sensient where he was an applications technologist. Prior to that, Park was an applications scientist at Prinova. He has his associate degree from Elgin Community College in culinary arts, an associate of science in chemistry, and will soon graduate with a BS food science from Kansas State University.
Haracz and Park are members of the Institute of Food Technologists.
The NC Food Innovation Lab (NCFIL) will open on November 14, with a ribbon cutting, facility tour, and open house celebration. NCFIL is a 16,000-square-foot plant-based food processing and product development facility located on the 350-acre North Carolina Research Campus in Kannapolis, N.C.
Cargill has opened a Culinary Experience Hub in its R&D site in Vilvoorde, Belgium, to better serve its customers across the EMEA (Europe, Middle East, and Africa) region.
Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty, and nutritious plant-based products.
Kemin Industries, a global ingredient manufacturer, has opened an innovation and technology center at its regional headquarters in Zhuhai, China.
Puratos has announced the opening of its newest innovation center in the Pilsen neighborhood of Chicago.