date:Feb 18, 2020
For the manufacturer, it is also important that the existing equipment can be used and that there are no major processing changes required.
On this topic, Lene Hald Pedersen, Senior Category Manager for Bakery at Arla Foods Ingredients (AFI), further adds, One of the biggest challenges is to offer a 50 to 100 percent egg replacement in products that have already been launched without any change to appearance or other sensory characteristics. That doesnt mean that its not possible to offer 100 p