Innophos expands its Levair portfolio.

A variety of ingredients are available to increase protein content in extruded snacks.

Consumers interested in supply chain sustainability, transparency.

OptiBind may increase brine pickup by 19%, Innophos says.

Ingredient manufacturers focus on improving taste, texture and nutrition.

Upgrade enhances European Commission grade calcium phosphates.

Yildiz joins technology team as senior manager food, beverage. 

Emulsifier salts provides similar texture, melt characteristics of cheese. 

Tetrasodium pyrophosphate anhydrous provides a firmer nugget texture.

Levair products may help address challenges for baking industry.