Finding the right flavor balance with plant protein in snacks11.14.2024By Donna BerryThe right starch or flour is paramount when formulating high-protein extruded snacks.
Kemin expands technical services teamBy Keith MooreJuan Carlos Monge and Kayle Eivins join Kemin Food Technologies – North America.
Bakers look for more from their fats and oilsBy Charlotte AtchleyFlavor and functionality come first, but bakers are looking for nutrition, sustainability and shelf life from these ingredients.
