Innophos to Highlight Levair Baking Products at IFT First
07.07.23
The technology can help commercial bakeries reduce waste, improve profitability, and address evolving consumer trends.
Booth S2810
Innophos, a global provider of specialty ingredients, is returning to IFT FIRST as a presenter this year, to showcase its science-backed phosphate technology solutions.
Karen Winkowski, PhD, VP 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 can help commercial bakeries reduce food waste and extend shelf life.
Emma Hu, scientist for food and bakery applications, will sit on an IFT scientific panel, “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.”
With Levair, commercial bakers can extend product shelf life, reduce waste, improve batter stability, improve volume and texture in high-protein baking, and provide consistent leavening, including with a non-aluminum-based 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 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.”
Innophos, a global provider of specialty ingredients, is returning to IFT FIRST as a presenter this year, to showcase its science-backed phosphate technology solutions.
Karen Winkowski, PhD, VP 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 can help commercial bakeries reduce food waste and extend shelf life.
Emma Hu, scientist for food and bakery applications, will sit on an IFT scientific panel, “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.”
With Levair, commercial bakers can extend product shelf life, reduce waste, improve batter stability, improve volume and texture in high-protein baking, and provide consistent leavening, including with a non-aluminum-based 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 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.”
