date:Nov 02, 2012
gluten-free binding agents for prepared foods, soups and sauces.
The firm will also showcase its Purafarin Hydrosoft wheat flour, which it believes improves the freshness and texture of baked goods, especially clean-label pizza.
Another Kampffmeyer Foods innovation is Vein of Gold: a wheat aleurone that naturally enriches baked goods and foods with dietary fibre, vitamins and minerals.
In the same field, Rousselot will be exhibiting its Gelatine, which enables formulators to lighten their rec