date:Aug 01, 2018
sing on process technology for scaling up the production and expect to offer it to European food brands for use in a large variety of categories, including chocolate, spreads, snack bars, biscuits, baked goods and candies.
The reason we believe this technology to be breakthrough is that we are still using sugar. We are 99.75 percent sugar. There is no aftertaste and it is also possible to keep much of the functional roles of sugar, including color and mouthfeel, Baniel explains.
This is a wh