The future of protein production live October 2024 Amsterdam
advertisement
<< Previous article
Postbiotics in Focus...
Next article > >
Bioactive Infant For...

The Future of Hydrocolloids in Bakery

: 30 Jul 2024

Sector: Specialised Ingredients

Type: Webinar


Consumer perceptions are driving a new development direction towards more natural, sustainable & healthier ingredient declarations. Coupled with supply chain issues and growing bodies of scientific research, these challenges are resulting in more and more manufacturers reducing and replacing their use of non-consumer-friendly ingredients.

 

In this webinar we’ll delve into consumer perceptions towards hydrocolloids, the crucial role these additives play within the bakery sector, opportunities & solutions for developing products with consumer-friendly ingredients, including a worked case study of replacing psyllium husk in gluten-free bread using our latest ingredient virtura Au.

 

Click here for more information and to register.

Venue

Online event


<< Previous article
Postbiotics in Focus...
Next article > >
Bioactive Infant For...