Cost may limit emulsifier replacements to niche products

09/13/2011 | ConfectioneryNews.com (France)

Cost concerns may limit the use of alternatives to or replacements of traditional emulsifiers to high-end food and drink products, a British industry expert says. "Any alternative clean or cleaner label material may not be cost competitive and could therefore be more likely to deliver benefits in a niche or high-value product area," said Charles Speirs, baking science manager at industry consultant Campden BRI.

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