Coupled with supply chain issues and growing bodies of scientific research, these challenges are resulting in more and more manufacturers reducing and replacing their use of non-consumer friendly ingredients.
In this webinar we’ll delve into:
– Consumer perceptions towards hydrocolloids, the crucial role these additives play within the bakery sector
– Opportunities & solutions for developing products with consumer-friendly ingredients, including a worked case study of replacing psyllium husk in gluten free bread using our latest ingredient virtura Au.
Watch this webinar to learn more about how our newest range of natural texturisers can assist you in removing synthetic hydrocolloids & gums whilst providing required viscosity and textures, all from sustainable & natural supplies.