AB Enzymes returns to live events with IFT FIRST
Following a two-year absence from trade shows as a result of the pandemic, AB Enzymes is pleased to announce the participation at IFT FIRST, July 11-13, 2022, at McCormick Place Convention Center, Chicago, IL. Organised by the Institute of Food Technologists (IFT), IFT FIRST is the world’s leading food technology event and the biggest B2B food expo.
Along with fellow ABFI businesses, AB Enzymes will be available on booth S3141 to discuss several enzyme solutions ranging from baking enzymes, fruit and juice as well as grain and oilseed processing enzymes to animal and plant-based protein modification and functionalization solutions.
According to a study conducted by Bloomberg in 2021, plant-based food alternatives are predicted to have explosive growth and may reach $162 billion by 2030, mainly driven by plant-based dairy and plant-based meat and fish alternatives. At the same time, increased consumer awareness for health topics led to an increase in the demand for products containing collagen, and collagen hydrolysate is now one of the leading ingredients from food & beverages to dietary supplements to personal care.
Inspired by the increased consumer demand for plant-based food, alternative proteins and functional ingredients like collagen, our COROLASE® portfolio allows you to choose between different sorts of protein modifications and preferred processing conditions. No matter if you are looking for functionality improvement of plant-based proteins such as pea, soy or faba bean, gelatine and collagen hydrolysis, or fish/meat protein processing – our experts are pleased to discuss the right enzyme solution for your protein business.
Enzymes are also key technology products in many baking improver formulations. With shortages and price increases for ingredients and other raw materials such as wheat gluten, oils and emulsifiers, enzymes are one solution to reducing the reliance on these key ingredients. The wide range of VERON® baking enzymes have been delivering the best results in different cereal-based industries and application segments for over 65 years!
As one of our latest additions to the baking enzymes portfolio VERON® MAXIMA provides your baking products with unique characteristics for a long lasting and complete freshness experience. It’s dosage flexibility opens endless possibilities to control the softness and quality of baked goods without losing resilience.
If you are visiting the show and looking towards enzyme solutions, come and see one of our AB Enzymes experts on booth S3141 to discuss your requirements and ambitions. We look forward to seeing you there!