Innophos recently announced the release of its latest product addition to its LEVAIR baking portfolio. LEVAIR Select, a non-aluminium based alternative to traditional sodium aluminium phosphate (SALP) provides bakers with a calcium-based product to meet preferences of consumers and retailers seeking out cleaner labels.
The LEVAIR portfolio is made up of Classic SALP – for heat-reactive leavening – LEVAIR ESL – extending shelf life with fewer chemical preservatives – LEVAIR Stabilize – reduces waste while improving batter stability – LEVAIR Fortify, which 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. Our recent additions to the LEVAIR® family of baking solutions demonstrate our commitment to solving the bakery industry’s biggest challenges,” said Sherry Duff, SVP of Marketing and Technology.
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Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
