In a Q&A with New Food, Michel Mellema, Global Innovation Director and Alexander Lamm, Principal Food Designer at IFF’s Nourish business division explain the purpose and advantages of high moisture extrusion and how the company’s recent collaboration with Coperion will benefit the plant-based category.
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The demand for dairy alternatives is ever-increasing. But what is the impact of product quality throughout shelf life in the fight against food waste?
How do we address consumer desires for baked goods with a friendlier label, without compromising on taste or quality? Learn more in this infographic.
4 June 2020 | By
While the baking industry is working hard to meet the demand in fresh, frozen and packaged baked goods, will trends like ‘clean label’ stay?