New LEVAIR® Select leavening solution now available
Innophos, a global leader in leavening agents for the bakery industry, today announced the release of its latest product addition to the LEVAIR® baking portfolio, LEVAIR® Select, a non-aluminum based* alternative to traditional sodium aluminum phosphate (SALP). LEVAIR® Select provides bakers with a calcium-based product to meet the preferences of consumers and retailers seeking cleaner labels.
In addition to LEVAIR® Select, the LEVAIR® portfolio includes:
- LEVAIR® Classic SALP – Provides slow, consistent heat-reactive leavening
- LEVAIR® ESL – Reduces stales by extending shelf life while maintaining volume and texture with less chemical preservatives
- LEVAIR® Stabilize – Reduces waste while improving batter stability
- LEVAIR® Fortify – Improves volume and texture in high-protein baking
“We are excited to bring these new technology-based solutions to the bakery industry that build upon our well-known LEVAIR® brand and Innophos’ many years of baking experience,” said Sherry Duff, Senior Vice President of Marketing and Technology, Innophos. “Our recent additions to the LEVAIR® family of baking solutions demonstrate our commitment to solving the bakery industry’s biggest challenges.”
*May contain naturally occurring traces of aluminum.
Find more information about Innophos’ LEVAIR® Baking Innovation on their website.
Innovations in Food (& Beverage) Processing & Packaging is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
