date:Jun 13, 2012
gg replacement in end products.
Since January this year, Tate Lyle has been investing in new staff, new technology and machinery to cater to this soaring demand from the bakery sector, he detailed.
Delicious demands
There are not many products that rely on substantial egg content, Franzen said, andwe are focused on application areas like sponge cakes, loaf cakes and muffins as these are all areas where fresh eggs are typically used a lot. The demand is coming from these segments.
Predominan