date:Oct 27, 2018
Many food manufacturers are reformulating products to accommodate the growing number of Americans with food allergies and sensitivities. It is especially important for manufacturers to solve for binding, thickening and filling ingredients that seamlessly replace wheat flour, dairy products and eggs.
Consider potatoes as an allergy-friendly option to combine other ingredients, add creamy texture and as an undetectable fillerall while remaining cost effective.
For every application from soups