Ingredients Solve
Karen Nachay

Karen Nachay

Margaret Malochleb

Margaret Malochleb

Article Content

    Look no further than the IFT19 food expo for the best opportunity to learn about the latest ingredient developments that address today’s food formulation challenges—everything from sodium reduction and sweetness enhancement to food safety and shelf-life improvement.

    Perhaps enriching a product with plant-based protein is a current project. Experts will be on hand to help food formulators understand the functions of various plant protein ingredients derived from nuts, beans, peas, and …

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    About the Authors

    Karen Nachay, Senior Associate Editor, writes about ingredient research and developments, global issues, and consumer and culinary trends that affect the food industry, specifically the product development sector.
    [email protected]
    Karen Nachay
    Margaret Malochleb, Associate Editor, [email protected]
    Margaret Malochleb