date:May 12, 2014
tate-of-the-art machines and testing units, Wywiol said. The number of training events and trials increased by 35 percent compared to the previous year.
Last year, the company said, there was vigorous demand for new developments in the field of stabilising systems for trendy convenience products, dairy products and deli foods, for new enzyme complexes for bakery products and pasta and for sunflower lecithin and powdered deoiled lecithins. A new pilot plant for pasta is also said to be stimulat