Ashland Expands Its Food, Beverage Team

WILMINGTON, Del.In response to emerging food and beverage trends surrounding multi-functionality, health and convenience, Ashland, Inc., expands its capabilities to further its commitment to developing new ingredient solutions.

In strengthening its efforts, Ashland opened its newest food applications laboratory in Düsseldorf, Germany in December 2012. The laboratory is equipped with a wide selection of analytical and process-testing equipment to effectively evaluate formulation challenges and select the best chemistries to address customers' needs. Additionally, the company's global food and beverage team added nine new scientists and application specialists focused on hydrocolloid science. "My job is to determine how our multifunctional cellulosics can be specifically tailored to best suit a broad range of applications while delivering the benefits customers are looking for," said Julie Masker, scientist, Ashland Nutrition Specialties. The company's food experts are especially focused on developing innovative formulations for reducing fat and sugar while delivering indulgent texture and taste. Hydrocolloid systems often reduce the need for sugar, honey or high fructose corn syrup (HFCS) in products.  

Experts from Ashland Specialty Ingredients, commercial unit of Ashland, will be available to provide additional product and application information at the upcoming IFT 2013 Expo in Chicago. Also, the Ashland Innovation Channel on YouTube further highlights the company's latest developments and growing capabilities.