Our popular Texture University™ webinar curriculum returns for 2021 with module 8, the impact of processing on starch in foods on Wednesday 5 May.
Different starches react in different ways during processing. They are designed to achieve maximum viscosity under varying processing conditions, but the using the wrong starch can lead to less than optimal results!
Our latest module will dive deeper into starch applications, focussing on how choosing the right starch for processing delivers the texture, taste and mouthfeel that consumers enjoy, whilst also meeting demand for clean label and plant-based products.
Attendees will learn how to avoid common formulation issues such as
- Low-viscosity in clean label dairy, soups and sauce formulations.
- Sinking fruits, vegetables and spices during processing of convenience-orientated soups and sauces.
- Boil-out and viscosity impact in reduced sugar pie and pastry fruit fillings.
Trupti Palav, Principle Scientist, and Dr James Smoot, Director of Innovation and Commercial Development, two of our experienced expert scientists will be hosting the hour-long webinar, with the aim of leaving no excuses for not achieving optimal texture in your products!