         |
 |
|||||||||||||
 |
 |
|||||||||||||
|
Media Room - News Release Contact: Nick Weber
ST. LOUIS (October 5, 2007)—Solae will promote its SOLEC™ brand lecithins in bakery and food applications and showcase two healthy and nutritious food concepts Oct. 7-10 at the 2007 International Baking Industry Exposition in Orlando, Fla. Solae, the world leader in developing innovative soy-based technology to the food, meat and nutritional products industries, will be one of more than 800 businesses exhibiting at the show, which draws more than 20,000 attendees from the bakery, supermarket, snack food and food manufacturing industries every three years. “The IBIE is an excellent show for Solae to network with current and potential customers and to promote and increase awareness of Solae and our products, particularly SOLEC™ brand lecithins,” said Dianne Devonshire of Solae’s Lecithin Marketing. “Lecithins are used in a variety of baking applications, from breads to cookies to tortillas, and provide several benefits, such as dough conditioning, shelf life and emulsification. We are looking forward to exhibiting at IBIE.” Devonshire said Solae will provide samples of two product concepts at the IBIE to showcase the functional benefits of lecithin in food applications: low-fat, high-fiber tortillas and choline-and protein-enriched cheese snack crackers. “These are two food concepts that Solae’s research team developed with SOLEC™,” Devonshire said. “SOLEC™ reduces checking, improves dough machinability and gives the crackers a crispier consistency, and it improves the shelf life of the tortillas. These concept foods indicate how Solae can help customers find nutritional, economic and functional solutions for their products.” For more information on Solae’s SOLEC™ lecithins, please
contact Dianne Devonshire at 314-659-3818. About Solae # # # |
 |
|
||||||||||||
| Top |
|
|||||||||||||
