Innophos is placing its Levair family of baking solutions at the centre of its presentations at IFT, highlighting its ability to help bakers reduce food waste while extending shelf life, improving texture and volume and ultimately, boosting their bottom line.
Emma Hu, a scientist for Food & Bakery Applications at Innophos, has been invited to sit on the IFT Scientific Panel to address ‘Creative solutions for addressing food waste across the F&B value chain’.
She will also present a pre-recorded session titled ‘Reduce waste and boost sustainable production by improving batter stability’.
In the meantime, Dr Karen Winkowski, VP of Technology at Innophos, will take to the IFT First Business Stage to run the audience through the company’s Levair Extended Shelf Life technology.
Other options in the Levair portfolio include Levair Stablize (batter stability), Levair Fortify (volume and texture in high-protein baking) and Levair Classic Sodium Aluminum Phosphate (consistent leavening in baked goods). For bakers wanting to go the non-aluminum root, Innophos has developed Levair Select.
Backed by science and technology
“Our team is excited to return to IFT23 to highlight our wide range of food and beverage solutions that are backed by science and technology,” said Sherry Duff, senior VP of Marketing and Technology at Innophos.
“Dr. Winkowski’s presentation is incredibly relevant as commercial bakers look for new ways to improve their bottom line and meet consumer demands that are reshaping the baking industry.”
Bakers interested in attending will need to register.
Innophos leverages its expertise in the science and technology of blending and formulating phosphate, mineral, enzyme and botanical-based ingredients to develop targeted solutions that help customers create products that are tasty, healthy, nutritious and economical. Headquartered in Cranbury, New Jersey, Innophos has manufacturing operations across the US, Canada, Mexico, and China.
