Ashland beefs up R&D in hydrocolloids

TO PROVIDE better products, Ashland Specialty Ingredients has been enhancing its capabilities in research and development. In December last year, it opened a food applications laboratory in Düsseldorf, Germany. With a selection of analytical and process-testing equipment at their disposal, Ashland scientists can effectively evaluate formulation challenges and select the best chemistries to address its customers’ needs. Its food laboratories in other countries are being strengthened as well. The company has employed nine new scientists and application specialists whose expertise lies in hydrocolloid science to develop healthier foods.

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