Color

“Careful selection of the right cultures in yoghurts and cheeses can potentially eliminate thickeners like carrageenan, or antifungals such as sorbic acid.” ©iStock

Looking to nature for better ‘clean label’ reformulation

By Nathan GRAY

Industry should look closer at nature’s solutions for current reformulation challenges by mapping out all the possible functionalities of ingredients already present in foods, says Dr Aidan Craigwood, consultant at Innovia Technology.

Event Highlights

Spotlight

Follow us

Featured Events

View more

Products

View more

Webinars

Featured Suppliers

All suppliers