Upcoming Webinars

On-Demand Webinars

Sodium reduction with an emerging dairy ingredient

Sponsored by Davisco
June 22, 2016 at 2:00PM Eastern

Deproteinized whey (DPW) is an emerging functional dairy ingredient that can enable cost savings or flavor enhancement across a broad spectrum of food and nutrition products. DPW is a co-product of the manufacture of whey protein isolate and whey protein concentrate. Davisco is a leading supplier of DPW and the only source of DPW with the quality and consistency inherent to ion exchange purification of cheese whey. Davisco will highlight how to use this ingredient to meet functional and cost-savings needs in a variety of applications.

No PHOs, No Problem!

Sponsored by Corbion
September 13, 2016 at 2:00PM Eastern

The FDA’s deadline to ban PHOs is fast approaching and is catching the eye of bakery manufacturers and consumers alike. With a diminishing supply of PHOs and testing timelines that could uncover reformulation challenges, it is essential to start the conversion process now. With the help of the experts at Corbion and their line of non-PHO emulsifiers, ENSEMBLE TM, adhering to the policy can be simple. This webinar will provide insights to help you start the conversion process and will give you an overview of Corbion’s newly reformulated non-PHO emulsifiers that deliver drop-in functionality while maintaining flavor, texture and quality.

Formulating Leavened Baked Goods

Sponsored by Church & Dwight and Innophos
November 10, 2016 at 2:00PM Eastern

Leaders in Leavening, Innophos & Church & Dwight Co., Inc. present a free webinar exploring key aspects of chemical leavening for the baking industry. You’ll learn how this critical process affects product development and reformulation – and gain valuable insights that can help you produce the quality results your customers demand.

Are Formulation Changes Putting your Brands at Risk?

Sponsored by Kemin
March 8, 2017 at 2:00PM Eastern

When consumers purchase their favorite snack foods, they expect a consistent looking and tasting product. This leads to repeat purchases and increased brand loyalty. As demand increases for more transparency and cleaner labels, it is important to consider how even the slightest reformulation could impact your brand's reputation. Removing ingredients such as TBHQ, BHT, BHA - even PHOs – can significantly impact the sensory attributes and shelf life of your product. Join us as we review the oxidation process, uncovering its impact on the color, flavor and shelf life of foods. We will then discuss a variety of effective solutions from process and packaging to functional ingredients, providing protection to value and premium brands alike.