Innophos adds solution to Levair bakery product portfolio

Ingredient provides bakers with a calcium-based product for consumers, retailers seeking cleaner labels.

Innophos 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.”

Find more information about Innophos' LEVAIR Baking Innovation on its website.

The presenter will cover top-line demographic trends in the category, notable evolutions/shifts in consumer preferences and behaviors, events impacting changes (i.e. pandemic, supply chain, economic shifts, etc.), as well as notable fresh bread product introductions.