date:Apr 14, 2014
ste and texture expectations, said Angelina de Castro, savory marketing manager with Ingredion Incorporated.
In some instances, ingredients are reduced or replaced to improve nutritional quality, such is the case with reducing fat/oils or, to remove allergens, eliminating eggs from dressings, both of which are examples of how Ingredion can help support our customers in their efforts to achieve their particular goals while maximize margins.
Ingredions texturizing solutions deliver a broad range