Let Them Do the BLENDING

Fusaro, Dave
March 2012
Food Processing (00156523);Mar2012, Vol. 73 Issue 3, p45
The article focuses on the move of food ingredient suppliers to distribute customized blends of ingredients in the U.S. It notes that there are several benefits of premixed ingredients including faster product development, reduced testing, and decreased labor. According to Bryan Scherer, director of research and development at Penford Food Ingredients, he prospects a strong interest in gluten-free blends of ingredients since customers explores such mix to be a lucrative product for them.


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