New colors, anti-caking ingredients create better cheeses
Agropur Ingredients launched a series of reduced burn anti-caking agents under its Capstone Ingredient line. The series was developed in response to an issue encountered by Italian blend cheese producers and converters whose products are primarily used in dishes such as pizza, lasagnas and pasta bakes. The team identified the problem of over-browning or burning and targeted replacement components that upheld the functional requirements within the shreds. According to the company, the anti-cake is suitable for blends used at the consumer level and within foodservice chains.