Creating the perfect texture for the perfect snack
Filed in:
Case Study
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Cooking the perfect snack with a fruit filling can be a tough ask! Will the texture be too thick? Will the fruit filling boil and spill out? Whether for a snack bar or a pastry, the science behind cooking with starches in food applications is highly complex.
Meeting on-the-go and reduced-sugar trends in North America
Filed in:
Case Study
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There’s no denying that our lives are becoming busier. That’s one of the reasons on-the-go food and beverage products are experiencing growth in North America.
Reducing sugar in drinkable yoghurt in Latin America
Filed in:
Case Study
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Latin America has a rich history of dairy production and consumption. Milk and other dairy products are recognised as excellent sources of nutrition, but food and beverage manufacturers still need innovation to meet growing consumer needs.
When the Singapore government identified diabetes as one of the country’s most pressing health issues, they asked their Health Promotion Board (HPB) to encourage food and beverage manufacturers to create healthier options for consumers.
One of our global customers, a bakery-café chain across the US and Canada, was looking for a clean-label solution for their naturally positioned soups.
