Fi North America will be co-located with SupplySide West in Las Vegas
June 13, 2019
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 uses IFT to showcase prebiotic chicory root fiber for digestive health
June 4, 2019
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.
Hydrosol using IFT to showcase plant-based alternatives to meat and dairy products
May 17, 2019
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 analyzes latest pizza flour and grain trends
May 17, 2019
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.
The report highlights IFF’s accomplishments in embedding circular economy principles throughout its business
May 13, 2019
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 Tortilla Suave CL delivers high-end functionality without relying on conventional dough improvers
May 10, 2019
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.
Check out the June 2019 issue of Prepared Foods, featuring our cover story on sugar reduction and sweetener strategies, how developers are meeting new demands for active performance products, and much more.