Visit us at booth #S1132 and learn how your brand can deliver exceptional texture, taste, and functional benefits that today’s consumers demand. Chat with our experts and experience our solutions at the booth – from sugar reduction and fiber to novelty texture and clean label ingredients – we can help you BE WHAT'S NEXT™.

Stop by our booth to taste what's next:

• Bright sip refresher - sweet tasting, plant-based and sugar reduced
• Super juicy vibe smoothie - sugar reduced & fiber-forward
• Mango lassi - clean label, smooth texture, without compromise on taste
• Crispy sweet potato bites – enhanced crispiness, novel texture
• Black garlic apricot BBQ sauce - reduced sugar, full flavor
• Tomato miso pasta chip – fiber and protein boost with a light, crunchy bite
• Hawaij latte flan cake - indulgent texture with better-for-you ingredients
• Savory breakfast biscuit - protein enhanced, fiber fortified craveable snack

Attend our sponsored presentations and related events:

Texture Masterclass (Presentation)
Monday, July 13, 2pm-2:45pm
Joe Lake, Vice President, Product Development and Food Design
Curtis Luckett, Director, Global Sensory

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What Are the Challenges with Increased Demand of Natural and Clean Label Ingredients? (Panel)
Monday, July 13, 2:15 pm-3pm
Jay Bunte, Senior Director, Global Product Portfolio Corn and Clean Label

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From Artificial to Affective Intelligence: Teaching Technology to Taste Emotion (Co-presentation)
Monday, July 13, 2:15pm-2:35pm
Nick Ferraro, Director, Commercial, Global Differentiated Services
Dr. Constantinos Pantidos, Brand Aviators

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Formulating Next‑Gen Egg Replacers Using AI and Human Expertise for Ingredient‑Functionality Modeling (Presentation)
Tuesday, July 14, 12:30pm-12:50pm
Liyi Yang, Senior Associate, Snacks, Bakery & Confectionary, in Global Applications

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The Rise of Snealing: How Snack-Meal Hybrids Are Reshaping Eating Behavior and Food Innovation (Co-presentation)
Monday, July 13, 3:20pm-3:40pm
Nina Guest, Senior Manager, Global Market Insights

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DEIB Solutions Showcase

Tuesday, July 14, 3:15pm-3:45pm