Expert says, in the sweet mix blends that mimic sugar’s functionality will be key in reformulation
date:Mar 25, 2019
ood reformulations they have been researching for more than a decade, mainly for the baking and confectionery sectors.We will talk about replacing sugar, as well as the topics of fiber enrichment in these product categories. We will also share information on fat reduction in food products, Renzetti says.

In terms of products we will address largely, bakery applications, from bread to biscuits and we will also have examples of confectionery products and the type of knowledge that we will share i

06/27 21:50