The bioplastics group exhibition ‘Bioplastics in Packaging’ attracted scores of visitors and got top marks from exhibitors and visitors. Ninety six percent of the participating companies were satisfied and have already indicated an intention to exhibit at the next interpack in three years’ time.
Working from a 40 year tradition of plant science research, the A.M. Todd Co. introduced two new product families to the marketplace under its EleMints brand: North American Mint Oil Blends and Global Mint Oil Blends
Through a new, patented approach, Land O’Lakes Ingredient Solutions introduced calcium-fortified cheese powders, enabling food developers to add great cheese flavor and significant levels of calcium to wet and dry ingredient systems without the chalky mouthfeel often associated with calcium fortification.
For food manufacturers concerned about ingredient costs pushed to the
max, TIC Gums has introduced a next-generation emulsifier, TIC
Pretested Saladizer Max, that can replace more expensive propylene
glycol alginate (PGA) in a variety of applications.
National Starch Food Innovation introduced ULTRA-TEX SR, a new premium
waxy maize-based starch that is ideal for instant food preparations
subjected to extreme processing conditions.
Consumers’ recent concern for Diacetyl free food has had Bell Flavors
and Fragrances’ flavor department developing butter flavors that still
deliver the fatty, creamy, mouth feel butter flavor.
