date:Oct 14, 2013
s now well documented. Yeastock HG has been found to support this functionality in several ways. For the food industry this means that less capsaicin has to be present to achieve a given level spiciness. This offers the potential for cost savings on raw materials like pepper, chillies, horseradish and others. Less of these materials have to be used in order to obtain the desired result. In times of high raw material costs this is good news for developers of spicy meals. Yeastock HG offers an opp