New EU regulations on acrylamide in food are forcing food manufacturers to reduce acrylamide formation in their products. How can manufacturers realize this easily without changing their recipes?
Whether it's a cake for a special occasion or a muffin for a midday snack, when consumers buy sweet baked goods, they expect a delicious treat every time.
It’s clear consumers consider more of what goes into their food—which means you should too. Learn key considerations you need to know when producing cleaner-label foods.
