Ashland Speciality Ingredients beefs up R&D

WILMINGTON, Delaware, USA – Through well-formulated ingredients, Ashland helps manufacturers produce food products containing reduced sugar and fat.

To provide better products, the company 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.

To strengthen its food laboratories in different countries, the company has also employed nine new scientists and application specialists whose expertise lies in hydrocolloid science.  

“Hydrocolloids play a key role in developing healthier foods with better taste,” said Julie Masker, scientist, Ashland Nutrition Specialties. “My job is to determine how our multifunctional cellulosics can be specifically tailored to best suit a broad range of applications while delivering the benefits for which customers are looking. Currently, my focus is enhancing the mouthfeel of low- and no-sugar juices to that of a full-calorie beverage”.

Ashland Speciality Ingredients  is a world leader in cellulosic food ingredients, with product portfolio that includes: Aquacel?, Aquasorb?, Nike LunarEpic Flyknit