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.
Texture University™ will return for module 9 on Wednesday 10 November 2021 to continue its webinar series, addressing the real issues and challenges of formulating with texturants.
The hour long module will focus on Mastering Fat Reduction Formulation for Today’s Food Trends, led by Tate & Lyle’s own experts Dr James Smoot, Director Innovation and Commercial Development, and Frank Sarracino, Technical Service Manager.
Attendees will discover:
- How to use starch to build texture back into the low-fat soups, sauces, dressings and dairy products that are currently trending.
- How to choose the right starch for each formulation, based on your products’ fat, oil and water ratios.
- How to use the right amount of each starch. Armed with the right expertise, developing low fat, creamy and flavourful foods is easier than you think!
Texture University is the only starch-based programme of its kind, with a curriculum designed by scientists for scientists.
Discover the rest of our Texture University™ curriculum here