Wilmington, DE: Healthier foods that deliver on a wellness promise can be difficult for food processors to achieve, but ingredient innovations from Ashland Specialty Ingredients, a commercial unit of Ashland Inc., are bringing those capabilities to manufacturers. These innovations will be showcased, Nov. 29 – Dec. 1, at the Food Ingredients Europe and Natural Ingredients exhibition in Paris Nord Villepinte, France.
"At this year's Fi Europe and Ni expo, we are featuring our Benecel methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) products. We are showcasing how their unique, thermal-gelation properties reduce oil uptake in popular fried foods, as well as improve the texture and bite of meat alternatives," says Laurie Kronenberg, new-product leader, Food and Pharmaceutical, Ashland Specialty Ingredients.
Ashland Specialty Ingredients' food ingredient products deliver a number of sought-after attributes including:
- Reduce oil uptake in fried foods;
- Reduce sugar with enhanced mouthfeel in beverages;
- Reduce milk fat with creamy mouthfeel in whipped toppings;
- Reduce saturated fat in diets with meat substitutes; and
- Provide gluten-free formulations for new-direction carbohydrates.
To learn more about the chemical structures that Ashland scientists have formulated for food ingredients visit booth number 4F40 at the show. Ashland's featured ingredients deliver a variety of functional capabilities that help food industry scientists create tasty and nutritious food products.