All you’ve ever wanted to know about milk proteins!
Date 11.26.2019 | Category: News
The R&D Ingredia team, pioneers in protein innovation, disclose everything on relation between structure and texture in your next star products.
For years, consumers have been waiting for healthy snacking without compromise on taste and texture. Technically the challenge is huge; industrial R&D has to develop solutions for high protein Ice cream, yogurt, beverage… keeping good texture, creaminess, fluidity … and a good taste.
The Ingredia Innovation team will be explaining how and why they developed the 4th generation of milk proteins; you will discover all you need to know about milk proteins, from the basic definition to the technical functionalities in different food matrix.
Visit the conference “Ingredia’s milk proteins: functional ingredients to innovate as per trends” at FiE, Paris to find out more on Wednesday, December 4th - 11 am in the Supplier solutions Theatre / Hall 6, P70
Audrey BOULIER - Scientific and innovation Manager,
Aliénor DRAGO - Product manager,
Laurence LANIEZ - Dairy application specialist.
For more visit the Supplier solutions Theatre or Ingredia.com
Source: IngrediaAuthor: COX