The recipe for success

Healthier foods that deliver on a wellness promise can be difficult for food processors to achieve, but ingredient innovations from Ashland are bringing those capabilities to manufacturers.

A significant portion of Ashland’s portfolio of innovative food ingredients
is sustainable, derived from cellulosics, such as cotton
inters and wood pulp, and guar.

Ashland’s Benecel™ methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) products have unique, thermal-gelation properties reduce oil uptake in popular fried foods, as well as improve the texture and bite of meat alternatives.

These, and other food ingredients from Ashland, deliver a number of sought-after attributes including:

• Reduce oil uptake in fried foods;
• Reduce sugar with enhanced mouthfeel in beverages;
• Reduce milk fat with creamy mouthfeel in whipped toppings;
• Reduce saturated fat in diets with meat substitutes; and
• Provide gluten-free formulations for new-direction carbohydrates.

These products are specifically developed to meet food formulation customers’ health, convenience, quality and processing requirements in major food applications.