With consumer interest in health and wellness continuing to grow, food and beverage formulators face mounting challenges as they try to stay ahead of the rapidly evolving demand for new products.
A new tool from Ashland Specialty Ingredients, a commercial unit of Ashland Inc., may help them keep pace. The company has recently launched a new food and beverage ingredients web site to enable formulators to quickly find solutions to their toughest challenges. As Ashland’s team of cellulosics experts says, “Ask us!” The URL is http://www.ashland.com/food+beverage.
“The new web site is organized around Ashland’s key applications and products, making it more convenient for formulators to find the information they need and to be able to contact us directly with their questions,” explains Jeff Rogers, global leader, Ashland Global Nutrition, Home and Agriculture Specialties.
To learn even more about Ashland’s latest developments, growing capabilities or to get to know Ashland’s scientists, visit the Ashland Innovation Channel on YouTube at www.youtube.com/ashlandinnovation.
Ashland is a world leader in cellulosic food and beverage ingredients, with our products meeting formulation customers’ health, convenience, quality and processing requirements in major food applications. Ashland creates value through applications knowledge, market insight and a powerful product portfolio that includes: Aquacel, Aqualon, Aquasorb, Blanose and Bondwell cellulose gum; Benecel, Klucel and AeroWhip modified cellulose and Supercol guar gum.
Ashland Specialty Ingredients offers industry-leading products, technologies and resources for solving formulation and product performance challenges in key markets including personal care, pharmaceutical, food and beverage, coatings and energy. Using natural, synthetic and semi-synthetic polymers derived from plant and seed extract, cellulose ethers and vinyl pyrrolidones, Ashland Specialty Ingredients offers comprehensive and innovative solutions for today's demanding consumer and industrial applications.