IBIE trade show ad with pastries, sliced bread, event details, and Innophos logo.
Event

Innophos Attending IBIE 2025

IBIE
September 14-17, 2025
Las Vegas, NV
Innophos Booth #7238

Innophos is excited to return to the International Baking Industry Exposition (IBIE) in 2025. Stop by our booth #7238 to learn about our newly launched phosphate and leavening solutions.

LIVE PRESENTATION!
Reducing Food Waste by Extending the Shelf Life of Baked Products

Wednesday, September 17th at 10:30am-11:00am
Wholesale Bakers Stage 2 – West Hall

Join Karen Winkowski, Ph.D., Vice President of Innovation at Innophos as she presents Innophos’ LEVAIR ESL technology to help extend shelf-life of bakery products while maintaining freshness as a key strategy for waste prevention and improved operational efficiencies.

TiO₂ Replacement:
Our new, multifunctional VersaCal® Bright calcium phosphate is a safe, effective replacement to TiO₂ in bakery and confectionery applications, offering both functional and nutritional benefits.

GLP-1 Solutions:
Explore our newly launched portfolio of science-backed ingredient solutions that help manufacturers create nutrient-dense, high-protein foods and beverages with optimal taste, texture, and stability. Visit us to discuss our featured applications:

Nutrient Dense Bars: Improve volume and texture of high-protein, soft-baked bars
High Protein Bread: Achieve up to 12 grams of protein per slice while optimizing texture, improving dough manageability, and extending shelf life
Protein Beverages: Stabilize ready-to-drink protein beverages to significantly extend shelf life

LEVAIR® Baking Solutions:

Innophos has developed groundbreaking, technology-based solutions to help commercial bakers improve their bottom line by increasing operational efficiency, extending shelf life, and reducing waste. These new baking technologies, which include several non-aluminum solutions, add functional benefits to baking products while maintaining product quality:

• LEVAIR® Optimize: Achieve high protein while optimizing texture, improving dough manageability, and extending shelf life
LEVAIR® ESL: Boost your bottom line by improving efficiency and reducing microbial growth for extended shelf life
LEVAIR® Fortify: Improve volume and texture in high-protein baked goods
LEVAIR® Select: A SALP alternative with less sodium and more calcium
LEVAIR® Egg Replace: Replace eggs in a variety of bakery applications
LEVAIR® Stabilize: Reduce waste while improving batter stability

Let’s connect at the show to discuss solutions tailored to your formulation challenges. See you in Vegas!

IBIE trade show ad with pastries, sliced bread, event details, and Innophos logo.
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