Ingredion Incorporated has published a new white paper titled, “Utilizing NOVATION Endura 0100 Starch in Stirred Yogurts Processed with Challenging Temperature and Homogenization Pressures.”
Ingredion Incorporated has published a white paper titled, “Utilizing NOVATION Endura 0100 Starch in Stirred Yogurts Processed with Challenging Temperature and Homogenization Pressures.”
The paper presents the company’s clean label ingredient solution. It’s designed to provide similar texturizing functionality in stirred yogurts as compared to chemically modified starches. NOVATION Endura 0100 allows for a simpler, cleaner label to address consumer needs without sacrificing performance.