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Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.
The online course is designed to help solve fiber formulation challenges.
February 1, 2021
London-based Tate & Lyle, a global provider of food and beverage solutions and ingredients, said it launched Fibre University — a new online modular course designed to help formulators and food scientists solve even the toughest fiber formulation challenges.