date:Sep 21, 2012
Frank Barrel, materials business unit manager at Multivac, said the technology can lead to significant reductions in formulation costs.
This brand new technology retains moisture and flavours during cooking and works to intensify end product taste,Barrel said.
This enables bakers and manufacturers to reduce flavouring in their formulations by around 50-75% and this can be topical or inclusions, he said.
The increased moisture retention allows fat and salt reductions as well, he added, and act