Dow Wolff Cellulosics is showcasing its broad portfolio of ground-breaking product innovations and food formulations at the Institute of Food Technologists meeting and expo. These include METHOCELâ?¢ Gluten Replacement which allows development of gluten-free products without sacrificing taste or texture, and is available for the first time in the United States. METHOCELâ?¢ Fat Replacement and Clear+Stableâ?¢ will be the other Dow Wolff Cellulosics solutions featured and will all be brought to life by acclaimed chef Lance Avery at the Dow Wolff Cellulosics booth # 5609. The conference, the largest food ingredients show in the world, will take place July 18 - 20 in Chicago, Illinois, USA.
"At Dow Wolff Cellulosics, we help our customers create delicious foods and drinks that address key health issues, including food allergies and risk factors for heart disease, while freeing manufacturers from process performance and quality restrictions," says Lucrèce Foufopoulos, Global Marketing Director, Dow Wolff Cellulosics. "Through our expertise in ingredient solutions and food formulations, our customers can efficiently develop high-quality foods for their targeted customer groups without compromising on taste or health."
Functional foods â?" nutritious items that can also offer health-promoting or disease-preventing properties â?" have become increasingly popular worldwide among food producers and the public. The food industry will preview Dow Wolff Cellulosicsâ?? latest innovations at the Institute of Food Technologists conference:
- METHOCELâ?¢ Gluten Replacement â?" A solution that is redefining the "gluten-free" space by ensuring great taste in bread, pasta and other products. This ingredient eliminates many technical problems associated with gluten removal and allows food manufacturers to easily expand into this growing food health category without sacrificing look, taste or texture.
- METHOCELâ?¢ Fat Replacement â?" An innovative solution used to replace trans- and saturated fats in meat and bakery products with healthier liquid oils, such as olive or canola. METHOCELâ?¢ Fat Replacement allows formulators to reduce the fat content of their products by up to 60 percent, while maintaining the taste, texture and tenderness consumers expect from full-fat baked goods and meat products.
- Clear+Stableâ?¢ â?" A product that allows manufacturers to use less cellulose gum in formulations, while still achieving the stability needed. It also improves protein protection in acidified milk and soy drinks, and enables customers to lower the overall cost of their formulations by reducing the number and quantity of ingredients.
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