Optimize texture, sweetness
Feb. 11, 2014
Through Ingredion’s proprietary Dial-In Texture Technology and Dial-In Sweetness programs, the company can help create exciting new baked foods that add fiber, reduce calories, eliminate gluten or support bone, joint, digestive or immune health while still keeping the taste, texture and clean-label qualities consumers expect. These programs optimize products to match the originals when ingredients are removed or reduced. This approach also leverages signature textures or matches a competitive target.
View listing at www.esourcebaking.com