The rise of free from is throwing up unique challenges for manufacturers in that, often products that replace allergens can have an allergen classification themselves, like nuts to provide protein and fat content; or eggs or milk to bind ingredients in gluten free. We spoke to Verity Clifton, applications technologist at specialist ingredients company Thew Arnott, to find out more.
Read more about it via https://www.bakeryandsnacks.com/Article/2018/07/26/The-demand-for-products-with-dual-or-multiple-free-from-labeling-is-growing?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
No comments:
Post a Comment