date:Feb 17, 2014
ins tend to have undesirable taste profiles, for example being too tart, too astringent or exhibiting other off flavors that decrease palatability and consumer acceptance. Our patented process creates a high quality protein ingredient with a pH of between 2.8 and 5.6, which crucially hits the taste and flavor buttons with consumers while allowing the delivery of increased protein levels.
As a world-leading supplier of value-added protein and next generation grains to the food and beverage indus