Baking & Snack Highlights Innophos' Solutions to Reduce Bakery Waste

Baking & Snack article: Innophos to highlight bakery waste - and the reduction of - at IFT23

The ingredients specialist is returning to the Institute of Food Technologists (IFT) annual event and expo (Chicago, 16-19 July) to showcase its suite of science-based phosphate solutions, which address the most pressing of consumer demands: food waste.

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’.

Other options in the LEVAIR portfolio include LEVAIR Stabilize (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.