News Center
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Event
September 07, 2023
Innophos to Exhibit at The Food Tech Summit & Expo in Mexico
We are excited to be a first-time exhibitor at The Food Tech Summit & Expo in Mexico City. Stop by our booth #734 to learn about our LEVAIR® Baking Portfolio, our Low Sodium Solutions, and our ingredients to help Stabilize Protein Beverages.
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Press Release
September 06, 2023
Innophos Adds New Solution to Improve Texture in Plant-Based Nuggets
Consistent texture can be a major pain point for manufacturers in the growing plant-based nuggets category. Innophos has solved this industry challenge with our latest solution that helps provide a much firmer nugget texture.
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Press Release
July 12, 2023
Innophos to Highlight LEVAIR® Family of Baking Solutions at IFT23
At IFT, Karen Winkowski, Ph.D., VP of Technology and Emma Hu, Scientist for Food & Bakery Applications at Innophos will make presentations and participate in a panel discussion to talk about LEVAIR® baking solutions and address ways to reduce food waste across the F&B value chain.
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In The News
July 04, 2023
Baking & Snack Highlights Innophos' Solutions to Reduce Bakery Waste
Baking & Snack highlights the LEVAIR® family of science-based phosphate solutions and Innophos' upcoming presentations at the IFT 2023. The article also discusses one of the most pressing consumer demands, the reduction of food waste, and how our LEVAIR® Extended Shelf Life technology can help.
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Event
June 15, 2023
Two Innophos Speakers to Highlight LEVAIR® Baking Technology at IFT 2023
Mark your calendars as Innophos is back at IFT 2023 with two technical presentations highlighting our new LEVAIR® Baking Technology. Don’t miss Dr. Karen Winkowski's presentation on the IFT First Business Stage and Emma Hu's inclusion in a Scientific & Technical panel discussion.
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Press Release
April 25, 2023
Innophos Adds New Solution To Growing LEVAIR® Bakery Product Portfolio
Innophos has announced the latest product addition to the LEVAIR® baking portfolio, LEVAIR® Select, a non-aluminum based* alternative to traditional sodium aluminum phosphate (SALP). LEVAIR® Select provides bakers with a calcium-based product to meet the preferences of consumers and retailers seeking cleaner labels.
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In The News
March 08, 2023
Food Engineering Highlights Alternative Protein Trends
While the plant-based market is seeing shifting consumer demand, numerous outlets are predicting that the alternative protein market is going to experience growth. Learn about alternative protein trends, and why solutions for plant-based products are leading in market share.
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In The News
March 07, 2023
Baking & Snack Highlights Innophos Solutions for High Protein Baking
Consumers are increasingly interested in high-protein baked goods but fortifying with plant proteins comes with challenges. At BakingTech 2023, Songwei Wu, scientist at Innophos, presented “Solutions for High-Protein Baking". This was featured in the latest Baking & Snack article which emphasizes the importance of adjusting leavening to achieve optimum volume and texture.
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In The News
January 26, 2023
MEAT+POULTRY talks with Innophos about Sodium Reduction Solutions
Recently, the SALTS (sodium alternatives and long-term solution) survey was conducted across seven global markets in North America, Europe and Asia-Pacific to understand consumers’ attitudes towards sodium and identify opportunities to develop partnerships and tools to reduce sodium consumption overall. The survey identified a large majority of consumers that recognize reducing their sodium intake had health benefits ranging from maintenance to illness prevention to increased longevity. Find out more from an Innophos expert in the article talking about sodium reduction.
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In The News
November 21, 2022
Meat + Poultry Highlights Innophos Solutions for Ensuring Succulence
Proper selection and use of phosphates can increase yields by more than 10%, thus reducing shrinkage (moisture loss) and purge (cook-out) during further processing and final cooking. This has both economic and product quality advantages and the Innophos Team was featured in the latest Meat + Poultry article.
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Press Release
November 16, 2022
Innophos Launches New Website for Asia Pacific Food & Beverage Market
We are proud to announce the launch of innophos.cn, a website dedicated to the Asia Pacific market. The new website supports the rapid growth that Innophos has experienced in the Asia Pacific region during the last few years and features dual-language functionality to reach both Chinese- and English-speaking customers.
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Press Release
November 10, 2022
New Innophos Whitepaper: Solutions For High-Protein Baking
The Innophos Team has invested in significant research to strengthen offerings in the sweet baked goods space, delivering new solutions to bakers. Our new whitepaper addresses the baking challenges that come when fortifying with protein. We showcase how LEVAIR® Fortify can improve volume, texture, and machinability in high-protein baked goods.
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In The News
November 09, 2022
Food Engineering Highlights Innophos Solutions for Plant-Based Meat Substitutes
The global plant-based meat market is projected to increase from $4.3 billion in 2020 to $8.3 billion in 2025. Food Engineering Magazine covers the Innophos team when they talk about how phosphates are the solution to creating a plant-based alternative with better taste and texture.
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In The News
November 09, 2022
Research Report: Oxyjun® shows promising cardiovascular health benefits
Oxyjun®, a proprietary, standardized aqueous extract of Terminalia arjuna (TA) bark was tested to determine its ability to support left ventricular ejection fraction and associated parameters in a diverse population. The research study showed how it could improve cardiac pumping capacity by significantly increasing LVEF and reducing fatigue in a diverse, healthy population
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Press Release
September 08, 2022
Innophos Launches New Baking Solutions Under LEVAIR® Brand
We are incredibly excited by the opportunity to launch a new line of baking solutions that builds on the decades of success we have had with our classic LEVAIR® SALP product. LEVAIR® Stabilize helps bakers reduce waste by improving batter stability and LEVAIR® Fortify helps improve volume and texture in high-protein baking applications.
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Press Release
August 09, 2022
Innophos Releases New Data On Texture Solutions For Plant-Based Meat Substitutes
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.
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In The News
July 19, 2022
Baking Business: Protein consumption is important for health and performance
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.
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In The News
July 11, 2022
Food Industry Executive: Innophos to Showcase “Solutions for Plant-Based Meat Substitutes” at IFT22
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.
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Press Release
July 07, 2022
Innophos To Showcase “Solutions For Plant-Based Meat Substitutes” At IFT22
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.
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In The News
July 01, 2022
Meat+Poultry: Adding a layer of appeal
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.
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In The News
May 04, 2022
Food Business News: Paving a road to repeat meat alternative sales
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.
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In The News
May 03, 2022
Baking Business: Dough conditioners provide more than just strength
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.
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In The News
January 06, 2022
Cutting Back on Sodium
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.”
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In The News
November 11, 2021
Insights for Improving Cheese Alternatives
Innophos explores the underlying mechanisms that influence plant protein interactions and offers a database with available solutions to help formulators better understand how to improve the taste and texture of plant-based cheese alternatives.
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Press Release
November 10, 2021
New Innophos Whitepaper: Just Say Cheese…Substitutes
Innophos explores the underlying mechanisms that influence protein interactions and offers a database with available solutions to help formulators better understand what influences protein interactions and how to improve plant-based protein functionality to optimize the taste and texture of plant-based cheese.
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In The News
November 09, 2021
A Systematic Approach To Plant-Based Protein
A systems approach helps get the most out of every ingredient. It also is critical to addressing the greatest challenges when boosting the plant protein content of baked goods, which are managing water, texture and flavor.
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In The News
August 01, 2021
Better-for-You Bakery Products: 7 Top Trends
While it’s true that pandemic stressors may have had many of us finding comfort in a big hunk of bread or a handful of cookies, it’s also true that more and more consumers are looking to foods to help boost their health according to International Food Information Council’s 2021 Food & Health Survey.
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Press Release
July 21, 2021
Innophos Helps Shake Up High-Protein Beverages
Innophos, a global leader of specialty ingredient solutions that deliver far-reaching, versatile benefits for the food, health, nutrition and industrial markets, recently highlighted ingredient solutions that improve the texture and appearance and also protect the flavor of high-protein beverages.
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Press Release
May 27, 2021
Make More Bacon With New Innophos Solution
Innophos, a global leader of specialty ingredient solutions, unveiled a new multi-faceted ingredient solution that helps food processors reduce processing time while improving the taste, texture and appearance of bacon and other meat products. Innophos Optibalance™ 200, a specialty blend ingredient, was created to achieve peak flavor and appearance of bacon while also producing greater yield.
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Press Release
August 06, 2020
Innophos Announces Release of Whitepaper: “Proven Mineral Chelation” and Launch of Three Additional Chelamax® Minerals
Innophos, a leading international producer of nutritional specialty ingredients and custom-formulated solutions, today announced the release of its latest whitepaper and the launch of three additional Chelamax® products: Calcium Citrate, Zinc Picolinate and Bismalto Oxo Vanadium (BMOV).