date:Aug 01, 2012
This month the US firm launched a starch-based egg-replacer PenTech NG for the bakery sector to plug increased allergen and health demands. The potato-tapioca blend can claim no dairy, soy, wheat and gluten and also reduces fat and cholesterol.
Bryan Scherer, director of research and development (RD) at Penford Food Ingredients, said that this development marks part of wider investments into new technologies for the reduced formulation area.
This can range from allergen reduction to fat repl