Formulation

RSS

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:

An expert from Amano Enzyme is also presenting as part of the official IFT FIRST 2025 education program. Monica Henry, M.S., Scientist at Amano Enzyme, will present a session, “From Months to Minutes: The Future of Cheese Aging with Enzymes,” on Tuesday, July 15, at 10:15 a.m. CDT in room S401A. 

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.

 In the presentation, Dr. Zhong will highlight consumer purchasing behaviors that impact tortilla manufacturers and how microbial spoilage in tortilla and bread products creates food waste, resulting in economic impacts on the entire food chain. 

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. 

The newly-constructed 32,000sq-ft facility now serves as the headquarters for Anton Paar USA’s Central Region. It is equipped with cutting-edge laboratories, advanced measurement technologies, and modern teaching and training spaces designed to provide an exceptional customer experience.