Cost Reduction

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By manufacturing local to the source, Ingredion is able to manage the entire supply chain, from farm to customer, enabling the company to provide its customers with a consistent, reliable supply with unparalleled traceability.

ReadiCream® ND is a non-dairy, PHO- and allergen-free product that—when hydrated—is designed to be 1:1 replacement for liquid heavy cream or other dairy products. Although replacing real dairy, ReadiCream® ND provides an authentic fresh dairy taste and excellent mouthfeel resulting in no loss of quality in finished product.

GELITA will use this year’s Food Ingredients Europe (FiE) to showcase various benefits of its novel “Fast Forward Process” and “Particle Engineering” processes, which utilize gelatine and collagen peptides. These new advances are part of the company’s SMART TECHNOLOGY portfolio.

The texturizer, first available in the United States, helps manufacturers create affordable processed and imitation cheeses that boast improved shred, melt and stretch in dairy and non-dairy applications.

DuPont Nutrition & Health’s new SUPRO® XT 55 Isolated Soy Protein improves the profitability of ready-to-drink, high-protein beverages by helping beverage manufacturers more effectively manage protein costs.

Ingredion Incorporated’s new revolutionary new starch solution, PRECISA® 680 starch, helps cheese manufacturers to save costs, maintain texture and improve performance without compromising valuable whey streams. 

AFS continues to provide effective solutions for food processors and can address customer challenges with products designed to meet cost guidelines, processing requirements and labeling restrictions.

Leading nutritional solutions provider Solvay will showcase its natural and functional range of vanilla ingredients at this year’s Supply Side West (SSW) show in Las Vegas. These solutions help manufacturers capitalize on growing consumer desire for ‘clean’ labeling, health and wellness without compromising taste.

Advanced Food Systems (AFS) has an effective answer which will improve the quality of any product and raise the bottom line.

This can prove to be challenging to suppliers and processors, especially as beef prices continue to rise.