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Innophos’ new OptiBind™ specialty phosphate blend offers an improved alternative to sodium tripolyphosphate (STPP). When used in poultry products, processors can increase brine pickup by 19% over STPP, greatly increasing product juiciness and flavor, and ensuring higher cook yield after storage.

LEVAIR® solutions help commercial bakers improve profitability, reduce waste, and reach key sustainability goals –all while they address evolving consumer trends.

Innophos returns as a presenter at the Institute of Food Technologists (IFT) Annual Event and Expo from July 16 – 19, 2023, at Chicago’s McCormick Place Convention Center. Innophos also invites IFT23 attendees to visit booth #S2810 to learn more about their science-backed phosphate technology solutions.

Ardent Mills introduces two new ingredients—Egg Replace™ and Ancient Grains Plus™ Baking Flour Blend—to help customers capitalize on new market growth, meet evolving consumer preferences for quality ingredients and great taste, and help alleviate supply chain challenges.

Kemin Food Technologies – North America offers a complete suite of tortilla solutions, including dough conditioners and softeners; enzyme blends and batch packs; and mold inhibitors. 

Milk Buds Plus serves up rich dairy taste, delivering a fatty mouthfeel and flavor masking, ideal for a variety of confectionery products, beverages and bakery fillings.

Omya, global producer of mineral ingredients, has developed an anti-caking agent for safe and easy powder handling and processing. 

The California-based subsidiary of one of the world’s top flavor and fragrance companies has unveiled a patented new technology that produces rich-tasting, creamy low-fat foods and beverages – all while reducing reliance on increasingly expensive edible oil additives.