date:Jan 22, 2014
to bring solutions to every industrial issue which can occur in yogurt production. The main preoccupations for this kind of products could be:
Texture enhancement (gelling, viscosity, creaminess, smoothness)
Improvement of the nutritional profile
Cost reduction, particularly in areas with a low milk production
Thanks to its expertise in milk protein functionalities, Ingredia Functional develops innovative ingredients, linked with the market requests and the trends on this very dyna