Consumers today want tasty, healthy, clean label or natural derived products. Combining this with a growing group of gluten-free eaters is quite a challenge to the food industry. Formulating tasty, gluten-free baked goods can be made easier when experts share their findings in this case study
- Slow carbs improve your metabolism. It’s a no brainer for consumers at all life stages.
- Improve the nutritional profile of your product to support better consumer choices and strengthen their brand loyalty.
- Label-friendly texturising solutions. A natural, sensorial sensation.
- Sporty nutrition for fitness enthusiasts. Efficient energy management as a game changer.