Can you increase the dietary fibre content of snack products to 20 g/100g
product without compromising the taste and texture? Is it possible to tailor
food structure and flavour without food additives, using natural processing
tools? Can you decrease the number of E-coded additives in your products?
Join the free seminar and learn by case-examples how microbes can tailor the
food structure and taste. Link
to the event.