Cargill

Maintaining mouth feel and shelf life is a challenge in the new era of clean label formulation.  Cargill photo.

Clean label drive spurs innovation in texturizers, preservatives

By Hank Schultz

The challenges of clean label formulation might hit hardest at the humblest of ingredients, texturizers and preservatives—those behind-the-scenes stage hands that do the dirty work of making food formulations palatable and shelf stable.

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