Ashland

Ashland Inc. (NYSE: ASH) is a global leader in additives and specialty ingredients, driven by a strong commitment to environmental, social, and governance (ESG) principles. Serving customers across more than 100 countries, Ashland supports a wide range of consumer and industrial markets—from personal care and pharmaceuticals to architectural coatings, construction, energy, and food and beverage. With a team of nearly 3,000 dedicated solvers, including leading scientists, engineers, and plant operators, Ashland is known for delivering practical, innovative, and elegant solutions to complex challenges.

Together with Ashland, we combine our applications knowledge, market insight, and distinctive product portfolio to create value for you and enjoyable foods for your customers. Whether your challenge is improving the texture and stability of alternative protein products, reducing oil uptake while retaining crunch in fried foods, improving the mouthfeel of hot and cold beverages, or extending the shelf life of baked goods, Ashland can help. Ashland even finds solutions that please our four-legged family members by making pet food delicious. 

Solutions for major formulation challenges across different application areas – simplified 

• Texture and stability in alternative protein applications
• Stability and moisture in gluten-free bread
• Mouthfeel in hot and cold beverages
• Reduced oil uptake in fried foods
• Stabilisation of filling in convenience foods
• Moisture and shelf life in bakery products
• Stability of non-dairy whipped toppings
• Economical protein stabilization in acidified dairy drinks

The ‘Low- and No-Sugar’ beverage trend leads to reduction in mouthfeel and clarity. Ashland’s cellulose gums help restore body and rheology without adding calories, delivering the same sensory experience as full‑sugar drinks. Solutions are available for ready‑to‑drink and instant beverages, low‑pH formulations needing protein stabilisation, and alcohol‑tolerant cocktails.
Ashland’s Polyclar™ stabilizers also improve clarity, quality, and shelf life in juices, teas, coffees, beer, and wine, while specialized cellulose gums prevent tartrate crystals in rosé and white wines.

Ashland’s modified cellulose and cellulose gums reduce oil uptake in fried foods, improving texture, flavour, and overall quality. Their water‑binding and stabilisation properties also enhances performance in dry mixes, extruded snacks, and frozen foods—speeding hydration, aiding extrusion, improving shape retention, and strengthening structure through freeze‑thaw and cooking cycles.

To maintain texture and stability through freezing and reheating, Ashland’s cellulose gums and modified cellulose control syneresis and thicken sauces effectively. Benecel™ modified cellulose provides thermal gelation and water-binding benefits, helping sauces retain appearance, texture, and appeal in frozen meals.