Meat alternative innovation: Time for something new 04.30.2024 By Donna Berry Ingredient manufacturers focus on improving taste, texture and nutrition.Read More
Innophos upgrades Chicago Heights production facility 04.11.2024 By Brooke Just Upgrade enhances European Commission grade calcium phosphates.Read More
Erhan Yildiz joins Innophos 03.21.2024 By Brooke Just Yildiz joins technology team as senior manager food, beverage. Read More
Innophos develops specialty blend for upcycled cheese 02.08.2024 By Brooke Just Emulsifier salts provides similar texture, melt characteristics of cheese. Read More
Cutting the salt from school meals 01.11.2024 By Donna Berry Meat and poultry processors are proactively seeking options to meet pending voluntary guidelines.Read More
Innophos solution helps with texture in plant-based chicken nuggets 08.30.2023 By Brooke Just Tetrasodium pyrophosphate anhydrous provides a firmer nugget texture. Read More
Innophos presenting baking solutions at IFT 2023 07.19.2023 By Brooke Just Levair products may help address challenges for baking industry.Read More
SALP alternative joins Innophos portfolio 04.25.2023 By Jeff Gelski Calcium-based Levair Select fits into clean label plans.Read More
Sodium reduction innovation is accelerating 01.16.2023 By Donna Berry Meat and poultry processors have numerous tools to support reduction efforts.Read More
Finding cheese alternatives that melt, brown and stretch 10.27.2022 By Jeff Gelski Replacing casein will prove crucial in pizza cheese.Read More