Innophos set to showcase commercial baking solutions at IFT FIRST

The supplier will highlight its line of Levair products at the event July 16–19 in Chicago.

Courtesy of Innophos/Shutterstock

Innophos (a provider of specialty ingredient solutions for the food, health, and nutrition markets) will present its offerings at IFT FIRST, an industry event taking place July 16–19 in Chicago. The company invites attendees to visit booth S2810 to learn more about their science-backed phosphate technology solutions.

Karen Winkowski, Ph.D., vice president of technology at Innophos, will present live on the IFT First Business Stage on July 18 and offer insights on how Levair Extended Shelf Life (ESL) can help commercial bakeries reduce food waste and extend shelf life. Emma Hu, scientist for Food & Bakery Applications at Innophos, is also set to sit on the IFT Scientific Panel to address, “What Are Creative Solutions for Addressing Food Waste Across the F&B Value Chain?” and will present a pre-recorded session titled “Reduce Waste and Boost Sustainable Production by Improving Batter Stability.”

Innophos will feature its new Levair family of baking solutions that addresses key challenges in the bakery industry including reducing waste, improving texture and volume, and improving profitability. With Innophos’ LEVAIR portfolio, commercial bakers can incorporate ingredient solutions that help:

Extend product shelf life (Levair ESL)
Reduce waste while improving batter stability (Levair Stabilize)
Improve volume and texture in high-protein baking (Levair Fortify)
Provide consistent leavening in baked goods (Levair Classic Sodium Aluminum Phosphate (SALP))
Provide consistent leavening with a non-aluminum-based technology (Levair Select)

“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,” says Sherry Duff, senior vice president 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.”