Supplier News
Ingredient supplier news

Ingredion to feature record number of programs at IFT in June

May 22, 2014
/ Print / Reprints /
ShareMore
/ Text Size+

Ingredion Inc., a global provider of ingredient solutions to diversified industries, will present a record number of symposia and poster presentations at this year’s Institute of Food Technologists (IFT) Annual Meeting and Food Expo in New Orleans, La., June 21 through 24. The company’s formulation, processing, applications and marketing research was accepted in 10 symposia and seven poster presentations, all of which is focused on its broad portfolio of ingredient solutions for multiple applications.

This recognition by IFT, the leading forum for the food science community, underscores Ingredion’s commitment to innovation and delivering validated benefits to manufacturing partners. IFT’s educational session runs adjacent to its food expo and provides attendees with new product, ingredient and technology developments that will shape and impact the industry.

An example of the various topics to be presented include: Prebiotic Claims, Removing Weighting Agents, Impact of Starches on the Functionality of Processed Cheese, Sustained Energy, Gluten Free and Improved Nutrition. Go here for the entire schedule at a glance — click on each subject for the full abstract.
To find out how Ingredion’s technical, sensory, Culinology and applications teams help food processors develop tailor-made, high-quality foods packed with health benefits, contact Ingredion at 1-866-961-6285 or visit www.ingredion.com/us.

SOURCE: Ingredion
 

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Agropur, Natrel Division USA, St. Paul, Minn.

 At its Natrel Division plant in St. Paul, Minn, Agropur makes rBST-free white and flavored milk, heavy whipping cream, half n half, buttermilk, organic milk, nutritional drinks and shakes and sport drinks. Nondairy beverages (soy, rice, coconut, and almond) coffee creamers, broth and sauces. 

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

6/19/14 2:00 pm EDT

Build a Better Cheese

On Demand Professor John A. Lucey of the University of Wisconsin, Madison will cover defects in cheese, improving yield with processing techniques to get the most from the ingredients you've paid for, the regulatory scene, and the future.

Ice Cream

What’s your favorite way to eat ice cream?
View Results Poll Archive

Dairy Foods Magazine

dairy foods july 2014

2014 July

Read the 2014 Buyers Guide and Sourcebook, your one source for ingredients, equipment and packaging.

Table Of Contents Subscribe

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus