Stratum to present on functional fiber at IFT

Stratum to present on functional fiber at IFT

Dr. Ibrahim Abou-Nemeh will present the benefits of the Stratum Nutrition specialty fiber, ARTINIA, in new food applications and technologies.

Stratum Nutrition, a Novus International Business focusing on nutrition through functional and specialty ingredients, will be presenting on the ARTINIA fiber ingredient during the IFT Annual Meeting June 25-28 in Las Vegas.

Dr. Ibrahim Abou-Nemeh, director of new product development and applications for Novus Nutrition Brands will be presenting the benefits of the Stratum Nutrition specialty fiber, ARTINIA, in new food applications and technologies during “ARTINIA – A Novel Health Food Fiber to Support Healthy Cardiovascular System”. This presentation will be given as part of the Product Development & Ingredient Innovations Sessions, Thursday, June 27 @ 8:30-10:00 AM in Room N-111.

Understand the health benefits of the ingredient for cardiovascular support and functional benefits as tested in a variety of food matrices. An additional poster presentation will be given in the afternoon sessions, June 27 addressing a Pilot-scale Study of the Functional Performance of ARTINIA in Baking- White Pan Bread Model.

 

Stratum Nutrition, a Novus International Business focusing on nutrition through functional and specialty ingredients, will be presenting on the ARTINIA fiber ingredient during the IFT Annual Meeting June 25-28 in Las Vegas.

Dr. Ibrahim Abou-Nemeh, director of new product development and applications for Novus Nutrition Brands will be presenting the benefits of the Stratum Nutrition specialty fiber, ARTINIA, in new food applications and technologies during “ARTINIA – A Novel Health Food Fiber to Support Healthy Cardiovascular System”. This presentation will be given as part of the Product Development & Ingredient Innovations Sessions, Thursday, June 27 @ 8:30-10:00 AM in Room N-111.

Understand the health benefits of the ingredient for cardiovascular support and functional benefits as tested in a variety of food matrices. An additional poster presentation will be given in the afternoon sessions, June 27 addressing a Pilot-scale Study of the Functional Performance of ARTINIA in Baking- White Pan Bread Model.

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