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!
