Fat, salt and sugar reduction in bakery isn’t new, but do formulation capacities and potential match up to ever-growing demands from both consumers and governments?
Overcoming technical hurdles has become the norm in bakery reformulation, and some ingredients and technologies work better than others.
This technical webinar will provide a recipe book of not-to-miss ingredients, insight on upcoming R&D and a handful of taste and texture tricks added in for good measure.
Managing Partner & Senior Consultant
FoodNavigator-USA.com / NutraIngredients-USA.com