date:Jun 04, 2014
Technical problems associated with using real fruit in long shelf life dry products can easily be addressed with fruit ingredients from Taura Natural Ingredients, the company has said.
Manufacturers of products such as cookies, cakes, breakfast cereals and snack bars have traditionally had to contend with the difficulties caused by moisture transfer when using fruit ingredients, according to Taura, and introducing additional moisture to the product matrix in such applications poses a threat to