• Aqualon Division of Hercules Inc.
  Formulating Winning Sauces with Thermal Gelling Hydrocolloids (2007)
• Chr. Hansen
  Use of Dairy Flavors in Cost Optimization Projects (2007)
• Degussa Food Ingredients, Texturant Systems
  Vegetarian Solutions to Emulsified Sauces and Dressings
• DSM Food Specialties USA Inc.
  Harnessing Nature's Engine - From Yeast to Yeast Extracts (2006)
  Yeast Extracts and Umami Taste - Tools for Sodium Reduction in Food (2007)
• Enzyme Development Corporation
  Enzymes in Marinades.
Use of Enzymes in Marinades (2007)
• FMC Biopolymer
  Development and Functional Properties of a New Coprocessed Microcrystalline Cellulose/Sodium Carboxymethyl Cellulose Food Ingredient (2006)
• Ingredient Solutions Inc.
  Hydrocolloid Synergies and their Practical Applications in Foods (2007)
• iTi Tropicals Inc.
  Tropical Fruits: New Concepts in Dressings and Marinades (2008)
• Jones-Hamilton Co.
  pHase?(Sodium acid sulfate) (2007)
• Omega Protein Health and Science Center
  Long Chain Omega-3 Fish Oil & Salad Dressings
• Roquette America Inc.
  The Use of Pea Protein as a Texture Improver in Reduced Fat Applications (2008)
• Tate & Lyle
  The Use of Lipophilic Starch to Stabilize Salad Dressing Emulsions
• Ventura Foods, LLC
  Salad Dressings, Sauces, and Mayonnaise - Industry Trends and Future Changes

For information on attending PF's 2008 R&D Applications Seminar East, please click here.

For more information on attending PF's 2008 R&D Applications Seminar/Chicago, please click here.