date:May 12, 2014
ining products by stabilizing proteins, reduce freeze-thaw damage resulting in higher quality meats, sauces and frozen desserts, and improving flavor and aroma in a variety of food and beverage products, Ms. Schulz said.
The ingredient has been recognized as safe for use in food and beverages by major regulatory agencies.
Educating consumers about the safety and source of ingredients is a trend Ms. Schulz expects will continue.
Being transparent is important, she said. Consumers are willing t