Reformulating to reduce salt, fat and sugar: how blueprinting can help
Blueprinting is used to understand and control the changes that occur when a product is modified in the course of a reformulation project.
In this white paper, Adelheid Völkl, discusses the scientific approach of “blueprinting” in food & beverage product development, assessing how product blueprints can help in meeting the challenges of salt, fat and sugar reduction.
Download the full white paper here.
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