Kemin is introducing new and expanded solutions to help manufacturers control microbes, prevent spoilage and control mold growth while creating appealing, high-quality tortillas and flatbreads.

ADM takes developers from insights to final product development so they can successfully navigate a sea of category and consumer change to get ahead and stay ahead.

AB Enzymes are headquartered in Germany and provides enzyme solutions to meet functional and technical requirements of their customers using their R&D labs and manufacturing facilities.

With more than 1,300 exhibitors presenting their innovations at both shows, and over 17,000 professional visitors expected, the co-located events celebrate their premiere in a highly creative and professional environment.

BENEO’s inulin and oligofructose are obtained from chicory root via a gentle hot water extraction. This natural production process clearly distinguishes them from other fibers, which are made indigestible by chemical and enzymatic modifications. 

At this year’s IFT Food Expo in New Orleans, Hydrosol, one of the world’s leading suppliers of stabilizing and texturing systems, is presenting 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. 

Ardent Mills served up a variety of brick-oven style pizzas featuring ancient and heirloom grains and individually quick-frozen (IQF) grains at the Pizza Expo, now in its 35th consecutive year of operation at the Las Vegas Convention Center.

Having surpassed its 2020 goals for greenhouse gas emissions (goal 25%, actual 33.8%), water (goal 50%, actual 68.2%) and hazardous waste (goal 25%, actual 42.1%) in 2017, the company launched EcoEffective+ in 2018, which includes a science-based reduction target for greenhouse gas emissions, as its next generation of environmental goals.

Corbion's new Tortilla Suave CL combines freshness and antistick technologies to improve the quality of tortillas without the use of conventional dough improvers. It can be added on top of existing tortilla formulas to reduce sticking and tearing, improve softness and increase rollability.

The fermentation unit is fully operational and will serve as a crucial resource in propagating bacteria and enabling high potency, stability and efficacy of probiotics.