date:Mar 05, 2014
rket research experts at Mintel reporting 35% growth in product launches.
We experience a growing demand from manufacturers who wish to remove the pectin from their recipes. Using our protein, it is possible to produce yoghurt with a natural profile and perfectly adapted to the preferences of individual markets, says Torben Jensen, application group manager.
Stabiliser addition is widely accepted as a means of countering whey separation and sedimentation in drinking yoghurt. This maintains an