date:Apr 28, 2020
e in demand for cakes with moist texture claims, and an increase in product launches for bakery and snack products with texture and fiber claims.
Focusing on these key areas lets manufacturers address aspects such as ensuring long-term freshness in cakes, creating signature textures in snacks and baked goods, tackling specific consumer requirements or boosting the nutritional profile of their products.
Manufacturers will also learn how to troubleshoot challenges using Ingredions extensive por