News Center
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Press Release
Monday, August 25, 2025
Innophos Selected for IBIE BEST in Baking Program Award
We’re honored to share that Innophos has been selected for the 2025 IBIE BEST in Baking Program in the category of Sustainable Ingredient, recognized for our LEVAIR® ESL technology. This innovation extends the shelf life of bakery products while maintaining freshness—helping reduce waste and improve operational efficiency.
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Press Release
Wednesday, July 2, 2025
Innophos Launches Clean-Label Whitening Alternative to Titanium Dioxide
Innophos has launched VersaCal® Bright—a clean-label whitening solution for food manufacturers. This new technology offers a safe, FDA-approved alternative to titanium dioxide (TiO₂) in select food categories, including donut sugar, coated candies, and white candy melts. VersaCal® Bright delivers the same visual appeal as TiO₂ while enhancing products with calcium and phosphorus, helping brands meet consumer demand for simpler, more nutritious ingredients.
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Press Release
Tuesday, April 15, 2025
Innophos Launches Egg Replacement Solution for Commercial Bakeries
Innophos has launched LEVAIR® Egg Replace —an egg replacement solution for commercial bakeries. This new technology enables manufacturers to reduce costs, minimize supply chain disruptions, and maintain the volume, texture, taste, and appearance of eggs in baked goods.
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Press Release
Tuesday, March 4, 2025
Innophos Launches Solution For Nutrient Dense Bars
Innophos has launched LEVAIR® Fortify for Nutrient Dense Bars, a new technology that enhances the texture and volume of protein-fortified baked bars, enabling manufacturers to improve the eating experience while increasing protein content. Consumers benefit from softer, more enjoyable high-protein bars that maintain superior quality, even with 30% more protein. This innovation reflects Innophos’ commitment to science-backed solutions for the evolving needs of the commercial baking industry.
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Press Release
Tuesday, January 28, 2025
Innophos Launches New Shelf-Life Extension For Bread
Innophos has launched LEVAIR® ESL for Bread, a new technology that extends bread’s shelf life, enabling bakeries to enhance profitability and sustainability by reducing waste and optimizing operations. Retailers and consumers benefit from fresher products with superior quality and longer freshness. This innovation reflects Innophos’ commitment to science-backed solutions for the evolving needs of the baking industry.
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Press Release
Friday, July 12, 2024
Innophos to Provide Insights & Expertise at IFT First 24
Innophos will contribute to the IFT 2024 Annual Event and Expo by presenting innovative solutions in baking, sustainability, and food safety. Topics include a clean-label leavening technology, advancements in sustainable food production, and strategies for mitigating chemical contaminants in food.
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Press Release
Tuesday, February 6, 2024
Innophos Helps Manufacturers Improve Texture of Upcycled Cheese
Our new blend of emulsifier salts enhances the texture and meltability of upcycled cheese and addresses challenges in consistency faced by manufacturers. This solution not only mirrors the characteristics of traditional processed cheese but also supports environmental commitments by reducing food waste and aligns with growing consumer demand for sustainable products.
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In The News
Thursday, January 11, 2024
Food Business News Highlights Innophos Solutions for Sodium Reduction
The US Food and Drug Administration has issued voluntary guidance for sodium reduction in food manufacturing, addressing the significant overconsumption of sodium among Americans. This article discusses alternatives to lower sodium content, and highlights one of our phosphate blends that can achieve up to 93% less sodium than traditional alternatives.
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Press Release
Thursday, October 12, 2023
Innophos Releases New Whitepaper Showcasing LEVAIR® ESL
Our most recent whitepaper showcases LEVAIR® ESL technology, a patent-pending ingredient solution, that enhances product longevity, mitigates spoilage, and maintains freshness over time. LEVAIR® ESL also helps commercial bakeries achieve competitive advantage through efficiency gains, increased profitability, and higher quality products.
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Press Release
Wednesday, September 6, 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
Wednesday, 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
Tuesday, July 4, 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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Press Release
Tuesday, 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
Wednesday, March 8, 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
Tuesday, March 7, 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.