Reduced sodium. Sugar free. Gluten free. Naturally derived ingredients versus artificial or synthetic ingredients. Food formulators face plenty of challenges in developing foods and ingredients to meet consumers’ demands. Then, they need to make sure that the finished products taste good and have other acceptable properties and that the ingredients used in these products function well under processing conditions and have appropriate shelf stability.

Whey proteins provide viscosity to chowders and soups.

Attendees at the 2010 IFT Annual Meeting and Fo…

IFT10 Cargill Trend Tour

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