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Advances in Clean Label Yogurt Texture Solutions

29 March 2022
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Events
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clean label yoghurt
Consumer trends are continuing to drive movements such as organic, clean label, “free from” and non-GMO formulations, as interests in the type and source of ingredients used in popular food and beverage products continues to shift.

Webinar: Four steps to replace sugar and carbs in nutrition bars

03 February 2022
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Events
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Nutrition bars
Consumer expectations are crucial. So when formulators are asked to reduce sugar and carbohydrates in health-related snacks like nutrition bars, without impacting the taste and texture that are so highly sought, where do you start?

Webinar: Stabiliser University™ module 3 - Formulating with Gelling Agents

12 January 2022
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Events
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Stabiliser Uni 3
We are kicking off the New Year with the return of Stabiliser University™ on Wednesday 26 January with module 3 of the interactive webinar curriculum created by scientists, for scientists. The newest content will focus on the powerful versatility of gelling agents as part of stabilising solutions.

Webinar: Sweetener University™ module 5 – Maltodextrin

29 November 2021
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Events
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Sweetener Uni 5
Sweetener University™ returns on Wednesday 1 December 2021 for module 5 of the interactive webinar curriculum. The latest webinar of the series will focus on all things Maltodextrin, the versatile plant-based ingredient often used in food optimisation efforts.

Webinar: Texture University™ module 9 – Mastering fat reduction formulation for today’s food trends

08 November 2021
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Events
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Texture University module 9
Today’s consumer wants to enjoy healthier foods without compromising on taste and texture. When meeting this demand requires reducing fat, water and oil across soups, sauces, dressings and dairy products, determining the optimal starch usage is key.
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