Sign In

VTT WEBINAR: Microbes - The New Designers of Food Structure and Taste

24/11/2014 00:00 - 24/11/2014 00:00  

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.