Innophos News and Press Information

Innophos Releases New Data On Texture Solutions For Plant-Based Meat Substitutes

Tuesday, August 9, 2022

Our latest whitepaper, Solutions for Plant-Based Meat Substitutes, presents case studies that showcase how the right phosphate and protein combinations can improve the texture and taste of plant-based meat substitute products. We are committed to providing the highest quality, science-backed products, and have developed significant research to strengthen our offerings in the plant-based space to deliver new solutions to our customers.
Read about our new Meat Substitutes Whitepaper

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Baking Business: Protein consumption is important for health and performance

Tuesday, July 19, 2022

Baking Business explores the need for protein consumption in the daily diets and the specific nutritional needs of athletes whose performance and recovery can be influenced by the nutritional composition of the foods they consume.
Read about protein consumption trends in the daily diet
Food Industry Executive: Innophos to Showcase “Solutions for Plant-Based Meat Substitutes” at IFT22

Monday, July 11, 2022

Innophos will feature science-backed phosphate technology solutions that address manufacturer needs when formulating plant-based meat substitute products. Songwei Wu, a member of the Innophos R&D team since 2015, has led the development of new solutions addressing key food industry needs such as reducing sodium, moving towards a cleaner label and formulating with plant-based proteins.
Explore our Plant-Based Meat Substitutes solutions
Innophos To Showcase “Solutions For Plant-Based Meat Substitutes” At IFT22

Thursday, July 7, 2022

Innophos will return as a presenter at the Institute of Food Technologists (IFT) Annual Event and Expo. Songwei Wu, a member of the R&D team, will feature science-backed phosphate technology solutions that address manufacturer needs when formulating plant-based meat substitute products.
Learn more about our Plant-Based Proteins presentation
Meat+Poultry: Adding a layer of appeal

Friday, July 1, 2022

Meat+Poultry explores the challenges with getting the right formulation for protein breading or batter. The article explores the challenges with taste, texture and coating during the manufacturing process and other benefits to these products.
Read about improved breading and batter systems
Innophos Releases New Data On The Benefits Of Chelated Minerals

Monday, May 16, 2022

Our third research paper is part of an ongoing series focused on the benefits of chelated minerals. The new whitepaper presents data from in vitro digestion studies that show the absorption advantage of Chelamax® zinc bisglycinate vs. zinc oxide.
Learn more about our latest whitepaper
Food Business News: Paving a road to repeat meat alternative sales

Wednesday, May 4, 2022

Repeat purchases for the plant-based meat alternatives category are down, and recorded a loss of $182 million in 2021. Food Business News explores about way the industry is trying to reignite sales growth with ingredient formulations that address flavor, texture and shelf-life concerns.
Read the changing Meat Alternatives market
Baking Business: Dough conditioners provide more than just strength

Tuesday, May 3, 2022

BakingBusiness.com takes a look at the advantages of dough conditioners. These products are not dependent on a crop that fluctuates year-to-year like gluten and flour, so product consistency and quality can help improve performance and other characteristics.
Read more about dough conditioner advantages
Innophos Releases New Chelamax® Video Detailing Benefits of Chelated Minerals

Tuesday, April 19, 2022

Our new Chelamax® video presents scientific data proving the benefits of chelation in an easy-to-understand format. This exciting research allows Innophos to scientifically confirm the quality and full chelation of minerals and to measure the benefits of chelated vs. non chelated minerals.
Watch our new Chelamax® Video
Innophos Creates Chelamax® Technical Application Guide

Thursday, February 10, 2022

The Chelamax® Technical Application Guide is designed to help dietary supplement formulators and manufacturers learn about the Chelamax® industry-leading proprietary 3-step verification process to confirm full chelation.
Read about our new Chelamax Technical Application Guide
Cutting Back on Sodium

Thursday, January 6, 2022

Sodium reduction was thrust into the spotlight once again. In mid-October, the US Food and Drug Administration finalized 2016 draft guidance for voluntary sodium reduction targets for food producers. The Office of Disease Prevention and Health Promotion released a Dietary Guidelines and identified processed meats, and the sandwiches, burgers and pizzas as sources of “a lot of sodium.”
Read about reducing sodium content