date:Nov 02, 2012
ncourage consumers to eat more fibre is to raise the sensory quality of high-fibre foods. This is what Fiberline does.
DuPont claims Fiberline can strengthen the gluten structure and slow the staling process in wholemeal, wholegrain and added-fibre breads, so they gain a volume and softness similar to traditional white bread.
At Chr Hansen, the main focus for enzyme innovation is the roll-out of its second-generation fermentation produced chymosin Chy-Max M.
While this product first became av