Ingredients

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Attendees who visit booth #S1107 will be able to experience fat and oil solutions from AAK in high-quality sweet treats that showcase the difference the right fats and oils can make when creating products consumers are sure to love:

 With sugar removed, each 33g Hormbles Chormbles bar is crafted using quality whey and milk protein, meaning it is nutrient-rich and contains all essential amino acids.

New Thomas' High Protein Bagels are available in two classic flavors — Plain and Everything —and provide a boost to consumers actively looking to increase their protein intake.

Following a recent wave of US state bans, legacy brands need substitutes for their existing dyes, which are made with petroleum and linked to health issues, to natural alternatives that produce the same bright blue color consumers crave.

Derived from Non-GMO waxy corn, the new clean label starches deliver exceptional performance in a wide range of applications—offering smooth textures, improved freeze-thaw stability, and excellent versatility in gluten-free, reduced-fat, and reduced-sugar formulations.

Maggi is feeding consumer hunger for more flavor and fusion by leveraging its global network of culinary experts to create authentically flavored noodles.

Cake Modern is a reimagined art gallery where classic art styles such as Naturalism, Impressionism, Expressionism, Surrealism and Pop Art have been recreated with real cakes, donuts, cookies, tarts, pies, and panettone made from Oterra’s natural colors to inspire the industry.

Food scientists have long recognized that crunch is something more than a texture; it has the power to affect how we interpret flavor. Crunchy foods yield many sensations and experiences, and are psychologically rewarding on several levels.

In the presentation, Dr. Thangavel provided educational and technical solutions for attendees, outlining factors that can impact the shelf life of products and the need for microbial control to prevent mold in dressings and sauces.

Brines and marinades are commonly injected or otherwise introduced into food products, including beef, pork, poultry, fish, and plant-based protein products, to retain the moisture level and enhance the flavor of the food product after completion of cooking or other food preparation.