Technical / White Paper

Acidifying sauces & dressings without compromising taste

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by Jungbunzlauer , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator.com

Acidifying sauces & dressings without compromising taste

Taste great and get free from preservatives: that’s what most consumers require from sauces and dressings. A mild tasting acid whose use in these products was quasiconfidential so far can help producers to meet those challenges.

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