date:Sep 08, 2012
ant standard to meet for many of the larger food producers in moving forward to commercial adoption.
While not commercially available yet, the firm is testing with industry leaders in the EU, US and Asia, Lee told BakeryandSnacks.com.
The technology is available in a variety of strains to work across different applications including variable CO2 production, short time allowances for efficacy and formulations requiring inactive yeast, the VP said. It has been tested in bread and toast, biscuits