At this year’s IFT Annual Meeting & Food ExpoSM, ingredient companies showcased a variety of new developments that help food manufacturers solve functionality challenges.

Briess Malt & Ingredients developed a whole-grain flour that functions as a one-to-one replacement for black cocoa. An enzyme-based ingredient from DSM Food Specialties enhances emulsification in cake batter and improves crumb structure and softness in finished cakes. And a salt substitute from Wixon Inc. is useful in de…

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