Innophos, Phosphates

Innophos is a producer of specialty grade phosphate products for the food industry, such as flavor enhancers for beverages and leavening agents for baked goods. The company offers food manufacturers an array of products, including, liquid phosphate, phosphate salts, calcium salts, phosphoric acid and sodium bicarbonate, for fortification, sodium reduction, food preservation and other functions.

Innophos Acquires Kelatron for $21 Million

Innophos Holdings, Inc., a producer of specialty phosphate products for the food, beverage, pharmaceutical, oral care and industrial end markets, has acquired bioactive mineral nutrients maker Kelatron Corporation for $21 million in stock. ...More
November 3, 2011
Posted in News, Bakery / Cereal, Nutraceuticals
Better Nutrient-Fortified Beverages

Whether adding vitamins and minerals, protein, fiber or other nutraceuticals to beverages, effective fortification requires knowledge of ingredient solubility, stability, interactions and flavor contribution. ...More
June 22, 2011
Posted in Articles, Colors, Fiber, Flavor, Nutraceuticals
Deli Dining

The rise in popularity of deli foods is challenging product designers to formulate convenience foods that maintain safety and quality throughout product shelf life, yet still live up to consumer perception. ...More
June 21, 2011
Posted in Articles, Sauces / Gravies / Soup
Innophos Announces Capacity Expansions

Innophos Holdings, Inc., announced several capacity expansions targeted at blostering its ability to manufacture specialty phosphate ingredients. ...More
February 4, 2011
Posted in News, Bakery / Cereal
Innophos’ Calcium Phosphate Earns Top Honors at HiE

VersaCAL Clear from Innophos received top prize in the nutrition for the young and old category at the HiE Excellence Awards, part of the Health Ingredients Europe conference being held in Madrid, Spain. ...More
November 17, 2010
Posted in News, Nutraceuticals
Univar To Distribute Innophos Calcium in Europe

Univar announced it will operate as Innophos’ exclusive partner for its calcium phosphates range in Europe. ...More
October 7, 2010
Posted in News, Nutraceuticals
Reducing Sodium, Maintaining Flavor and Functionality

Hypertension problems seem to be going into hyperdrive, as is the push to reduce the sodium content in processed and foodservice foods. ...More
June 28, 2010
Posted in Articles, Bakery / Cereal, Flavor, Sauces / Gravies / Soup
Soaks and Sauces

Marinades and sauces give prepared foods distinctive, fuss-free differences. But product developers don’t just have to make them taste good, they must ensure stability throughout production and shelf life. ...More
January 20, 2010 By Donna Berry
Posted in Articles, Colors, Dressing / Marinades, Flavor, Sauces / Gravies / Soup
Tasty Low-Sodium Meats

Major health organizations, such as the American Heart Association, continue to strongly recommend that the food industry slash sodium levels in processed foods to help reduce factors that might contribute to high blood pressure and other health issues. And consumers are ...More
January 8, 2010
Posted in Articles
Sodium-Free Leavening for Baked Goods

A wide variety of baked goods rely on sodium acid pyrophosphate (SAPP) as a leavening agent. However, SAPP, with an average of 23,000 mg sodium per 100 grams, contributes to the overall sodium level of the product. Since the industry is actively working to cut sodium levels ...More
January 8, 2010
Posted in Articles, Bakery / Cereal