A novel way of designing healthier food and drink products
White paper discussing the new opportunities for enzymes in the innovation of products with health benefits, such as satiety-inducing and low glycaemic index (GI) products
The consumer demand for food and drink products with health benefits is driving an ongoing need for innovative solutions to create healthier formulations. Sophie Pealing’s white paper exclusively for members outlines the potential to develop food and drink products with added health benefits by using crosslinking enzymes to alter the structure of food matrices.
Download the full white paper here.
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