New consumer research from Cargill has implications for formulators of functional foods, sports nutrition products and dairy products. Dairy ingredients are generally in decline, while plant-based alternatives are filling in the gaps.
Read more about it via https://www.nutraingredients-usa.com/Article/2018/07/18/Dairy-alternatives-continue-to-make-inroads-with-consumers-around-globe-Cargill-finds?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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