Creating a blueprint of your product to innovate with greater precision
21 December, 2016
Leatherhead’s own Prof. Kathy Groves, Head of Science & Microscopy has been published in the Winter 2016 issue of Baking Europe with the article ‘Creating a blueprint of your product to innovate with greater precision’.
Kathy argues the case for the use of blueprints in product formulation and reformulation and how they can be used to show the structure of a particular foodstuff. In the article, Kathy demonstrates how blueprints can be used practically in a sugar reduction exercise using a biscuit product as an example.
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