After a year of planning and building, Danisco Cultor's new confectionery and fruit prep laboratories in Kansas City are open for business.  The new labs give Danisco Cultor's confectionery and fruit prep group approximately four times more lab space than they previously occupied.  Included in these new labs is a 450-square foot temperature and humidity controlled dry lab which allows Danisco Cultor to work with low-moisture products, such as chocolate and panned confections, year round.