Proteins

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As one of the world’s leading suppliers of stabilizing and texturing systems, Hydrosol will use its SupplySide West Booth #4767 to present the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream.

Focused on providing a keto-friendly option, LonoLife offers an on-the-go solution for consumers seeking nutrient-rich food to match their lifestyle.

Hormel Ingredient Solutions, which officially debuted at IFT ’19, capitalizes on the companies’ shared commitments to providing high-quality ingredients and results-driven solutions.

“In today’s food culture, focus is shifting to conscious consumption and balance, as consumer demand increases for products with simple ingredient lists, positive nutrition values and sustainable sourcing,” says Paula Labine, marketing director, ADM. “Not only does ADM offer solutions to help developers create great-tasting products that meet these requirements, but we can also help customers anticipate and prepare for the challenges that come next.”

The launch of the new ice cream – with the company’s name on the labels -- demonstrates PureCircle’s confidence in the great taste of its next generation non-GMO stevia sweeteners.  They are an important break-through. The capabilities of these sweeteners and the company’s unique expertise in formulating with them are what make possible the delicious ‘PureCircle’ ice cream.

While soy protein and beverage consumption has risen among millennials, industry trends among all age demographics show potential for market growth as consumers prioritize healthy food choices and sustainably produced foods. The plant-based foods category grew by 20% between 2017 and 2018, outpacing sales of all retail foods by 10-times.

SoyLife Complex is standardized in isoflavones purely through natural selection and is particularly high in concentrations of daidzein, one of the most active constituents in soy recognized for its powerful antioxidant and phytoestrogenic properties.

This global event occurs only once every three years and supports bakeries large and small. Attendees can discover the multiple functional and organoleptic benefits eggs provide to baked goods like sponge cake, batter cake, muffins and more at the AEB booth, which will be featuring samples highlighting a few of the 20-plus functional properties of eggs.

In the intervening years since IBIE 2016, Corbion has brought to market a number of standout offerings that help bakers respond to consumer demands—innovations that didn’t exist when the expo last convened.

BlueNalu has created a five-phase commercialization strategy that starts with R&D and small-scale pilot testing, evolves to a phase that enables market research testing, and culminates in food facilities that are 150,000 sq. ft. under roof.