Attendees are invited to visit booth #S412 where Kemin is introducing the Virtual Shelf—a new interactive tool, and team experts will discuss the company’s ever-expanding suite of ingredient solutions that can help manufacturers keep foods fresher, safer, for longer.

The competition invited university students across the United States to develop unique snack products highlighting the nutritional and functional benefits of eggs, aligning with today’s consumer preferences for new and exciting snack options. 

"We want to provide plant-forward options that appeal to all the various reasons why diners are eating more plants. This includes plant-based alternatives such as Molly’s Kitchen Plant-Based Smashed Patty," said Stacey Kinkaid, vice president of product development & innovation, US Foods. "This also includes chef-inspired, vegan options such as our Chef’s Line Tempura Brussels Sprouts and vegetarian options such as Molly’s Kitchen Mexican-Style Cheese Stuffed Cigars."

Focusing on the beverage industry, Batory will highlight its wide-ranging natural sweeteners and specialty ingredients, while also demonstrating its advanced custom blending capabilities.

Sweegen will be debuting Tastecode™ Natural Flavor Technologies, taste tools that allow brands to unlock the code to delicious tastes consumers love by addressing specific taste challenges and optimizing the sensory experience at the molecular level.

Made with real whole cashews, Elmhurst’s Cashew Creamers are naturally smooth and velvety, with a rich consistency that performs in hot or iced coffee or tea. 

Deviled WunderEggs come in a tray of hard-boiled WunderEggs made of the "egg" white only, and a sachet of pre-made deviled egg filling, made in collaboration with Fabalish Classic Vegan Mayo.

Featuring enhanced flavor and a meatier texture, the new Beyond Sausage has been reformulated to advance taste and nutrition as part of Beyond Meat’s ongoing mission to deliver plant-based proteins that offer nutritional and environmental benefits.

Innophos’ new OptiBind™ specialty phosphate blend offers an improved alternative to sodium tripolyphosphate (STPP). When used in poultry products, processors can increase brine pickup by 19% over STPP, greatly increasing product juiciness and flavor, and ensuring higher cook yield after storage.

Come and (re)discover Nexira’s deep commitment to sourcing, all the technological properties of acacia gum and locust bean gum, the nutritional benefits of prebiotic acacia fiber as well as its latest launch: a new combination of acacia and carob fibers.