Low-fat dairy products that taste like their full-fat varieties may be formulated with a blend of long and short-chain inulin, says a new study from Spain.
Combining inulin with the bulking agent polydextrose may reduce the sugar and fat content of milk chocolate, without affecting consumer acceptance, suggests a new study.
Chinese supplier, Fenchem, has won organic certification in the US and European Union for its proprietary inulin ingredient, In-fibre, in what the company describes as a “huge project”.
The cost-benefit ratio for including gut health promoting inulin in bread formulations could bring added-value gains for bread-makers, delegates will hear at a forthcoming industry conference.
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