We’re heading back to SupplySide Global 2026, and this year at Shafi Gluco Chem, we’re spending less time talking about what we make and more time showing it. Showcasing our newest innovation this season tells a formulator more in thirty seconds than a specification sheet does in ten minutes. That is exactly the approach we are taking at Las Vegas this October.
Why We’re Exhibiting at SupplySide Global 2026
Every year, SupplySide global exhibitors will showcase their latest launches on the exhibition floor. It’s the best way to get immediate feedback from those who work with the ingredients. We do the same for the following reasons:
- Direct feedback loops: We sit across from formulators to hear what isn’t working in their current mix and adjust our approach.
- Real-time problem solving: We figure out on the spot if one of our products solves a specific formulation pain point.
- Product refinement: Feedback received on-site impacts the next batches of products produced in our facilities.
- Efficiency: We like to have quick technical conversations rather than slow email exchanges.
Expanding Our Technical Presence
Building a high-quality product often comes down to minor adjustments in raw material processing. At Shafi Gluco Chem, we have found that small shifts in starch extraction or syrup refinement change everything for the end user. Our team spends months preparing these specific variables for the floor.
- Refining supply chains: We follow the process from harvesting crops to export to make sure that there is always consistency in the process.
- Quality standards: We have full control over our organic certifications to meet your brand’s requirements.
- Documentation: We provide technical sheets, allergen statements, and regulatory documents.
What We’re Bringing to the Booth
Unlike many others who bring one flagship product, we are bringing a full working sample kit. You will find enough of our syrups, proteins, and starches to taste and touch, not just read about. Our team will be on-site to walk through these options:
- Sample syrups: Rice and tapioca syrups, ready for use in your quick benchtop tests.
- Clean label proteins: Specialty mixes specially made for performance bars, beverages, and powdered drinks.
- Texture Modifiers: Tapioca starch and maltodextrins specially designed for your texture applications.
Showcasing Innovation in Plant-Based Ingredients
For us, showcasing innovation is largely about what’s different from last year. We have refined our processes to ensure our products meet the high standards formulators demand, prioritizing these updates:
- Rice syrup grades: We have developed smoother grades with improved clarity and better mouthfeel.
- Protein solubility: Our team has expanded the solubility range to facilitate easier processing at your facility.
- Starch optimization: We built new blends specifically designed to help you reach cleaner label declarations.
- Certified options: We are expanding our organic-certified offerings across our entire core product range.
Food Ingredient Solutions Formulators Ask About Most
The same few questions have arisen in conversations each time in previous shows. People require food ingredient solutions that would pass through shelf-life tests, taste the same at large scales, and apply to plant-based formulations without additional additives. This is why we prioritized these areas:
- Shelf-stability data: We have comprehensive data sets available on request directly at the booth.
- Scale-up support: We bring larger samples for formulators who are moving past lab quantities and into production.
- Neutral profiles: We focus on flavor-neutral options designed specifically for sensitive, high-precision formulations.
Where to Find Us in Las Vegas
If you are in Nevada this October, come find us. We are at Booth 2250, an easy walk from the main entrance at Mandalay Bay. Registration is open now, and we recommend planning:
- Location: Booth 2250, Mandalay Bay, Las Vegas.
- Timing: The expo floor is open October 28–30, 2026.
- Meeting bookings: Book a slot ahead of time to skip the line and get straight to the technical discussion.
- Proactive scheduling: Meeting slots fill up by mid-show, so reach out to us early to secure your time.
Why This Matters for Your Next Formulation
The ingredient you pick before the show is rarely the one you leave with. Something changes once you’ve held a sample or tasted a syrup next to your current standard. That’s the real value of SupplySide Las Vegas:
- Reduced assumptions: You are no longer making guesses as to how an ingredient performs; you can see the outcomes for yourself.
- Side-by-side testing: You have the opportunity to carry out the actual comparison tests right at the booth.
- Technical access: You get faster access to team members who can troubleshoot your specific mix on the spot.
Book a Meeting at Booth 2250 → | Browse Our Full Ingredient Range →
Conclusion
Visit Shafi Gluco Chem at Booth 2250 during SupplySide Global 2026, October 28–30 at Mandalay Bay, Las Vegas. Try out our new rice and tapioca ingredients for yourself. Go beyond just reading the specs by experiencing side-by-side tests along with technical assistance that can help you formulate those difficult products; schedule your appointment now.
FAQs
1. What innovations will be showcased at SupplySide Global 2026?
We are showcasing updated rice/tapioca syrups, clean-label proteins, and starch variants for better texture.
2. What can visitors expect from exhibitors at SupplySide Global 2026?
Look for industry-leading ingredients, technical information, problem-solving interactions, and testing samples.
3. Which ingredient innovations will be featured at SupplySide Global?
We are highlighting better protein solubility, label-friendly starch systems, and smooth-tasting rice syrups.
4. Why is SupplySide Global important for food ingredient innovation?
It connects formulators directly with suppliers for real-time feedback and essential, hands-on product testing.
5. How does SupplySide Global support product development in the food industry?
It provides a platform for solving formulation pain points and testing new ingredients against existing standards.
