date:Nov 02, 2012
ng and texturising ingredients can be used to improve the nutritional value of a wide range of snacks including cereal bars, yogurts and dairy drinks through to specialised beverages, confectionery and even meat products. Beneo promises visitors to its stand will be able to see how products can be developed and reformulated, without altering taste, texture or appearance.
Vegetarian and vegan
With more people being attracted to the perceived health benefits of a vegetarian diet, DSM will be lau