Ashland to Address Health, Wellness and Convenience Trends

10 July 2013 --- Emerging food and beverage trends include multi-functionality, healthier versions of already-popular products and more convenience than ever before. In 2012 alone, the food and beverage industry experienced an unprecedented rise in healthier editions of existing foods and increased messaging claims around reduced fat, sugar and salt.

Recognizing that these trends are driving the industry, the scientists at Ashland Specialty Ingredients, a commercial unit of Ashland Inc., are committed to developing new ingredient solutions that satisfy the needs of an ever changing market. More specifically, Ashland food experts are more focused than ever on developing innovative formulations for reducing fat and sugar while delivering fully indulgent texture and taste.

To bolster this effort, Ashland is expanding its capabilities in a number of ways. First, the newest food applications laboratory opened in Düsseldorf, Germany in December 2012. Equipped with a vast selection of analytical and process-testing equipment, Ashland scientists can effectively evaluate formulation challenges and select the best chemistries to address customers’ needs.

Further strengthening resources in food laboratories around the world, the global food and beverage team has added nine new scientists and application specialists, each contributing to a wealth of expertise in hydrocolloid science. From backgrounds in flavors, baked goods, beverages and confections, Ashland is excited to build upon the experience of some of the brightest and most knowledgeable problem-solvers in the industry. “Hydrocolloids play a key role in developing healthier foods with better taste,” said Julie Masker, scientist, Ashland Nutrition Specialties. “My job is to determine how our multifunctional cellulosics can be specifically tailored to best suit a broad range of applications while delivering the benefits for which customers are looking. Currently, my focus is enhancing the mouthfeel of low- and no-sugar juices to that of a full-calorie beverage”.