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Probiotics and Metab...
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The Future of Hydrocolloids in Bakery
Please Note : This is an old event click here to know more about organizer
: 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.
Next article > >
Probiotics and Metab...
Probiotics and Metab...