Ingredients

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In time for National Baking Month, new research from Cargill finds consumers want the best of both worlds – indulgence and health – and they’re willing to pay more for baked goods that deliver on both attributes.  

As part of its strategy to develop long-term partnerships with key suppliers, the company is working with ICL to leverage technical expertise in support of business growth.

The findings from this latest human clinical trial demonstrate advanced benefits in the areas of cardiac output and perceived reduction in physical fatigue in study subjects.

Visitors to booth #BC9419 can sample several prototypes, including a delicious hot dog bite that features FFP’s performance and protection ingredient solutions, showcasing how easily they can achieve a fully clean label with maximum protection, and better texture and flavor.

Kreienbrink brings more than 35 years of technical sales, marketing, formulation, R&D and quality assurance expertise in functional foods and supplements to Artemis International. 

FrieslandCampina Ingredients uses its experience and expertise to develop much needed solutions to the world’s protein challenges with best-in-class nutritional value, taste and functionality. 

Convenience, plant-based nutrition, and restaurant-inspired international flavors are driving food innovations, and chopped salads kits are well positioned to drive growth for the value-added salad.

Recipe innovation is at the forefront of product development, and to win new customers, traditional combinations (featuring such standbys as pepperoni, sausage, or mushrooms) are giving up space to new meat combinations, as well as novel vegetable crusts, sauces, plant-based toppings, other natural ingredients and spices sourced from the world’s cuisines. 

Liberation Labs is commercializing precision fermentation with a global network of purpose built, international manufacturing facilities that enable the next wave of biotechnology advancements to produce alternative protein at scale.

Flour + Water Foods offers four boxed dried pastas developed by co-chefs Thomas McNaughton and Ryan Pollnow to bring the craftsmanship of Flour + Water’s cuisine to the home table.