Formulators need cellulose, acacia gum and other ingredients to address demand for clean labels and products with reduced sugar or gluten. Prepared Foods’ R&D Seminar speakers shared their formulation tips.
There are various reasons for eliminating or reducing ingredients. The main one, of course, has to do with consumer preference. Sometimes the reason is sugar reduction; or the ingredient might be seen as harmful or contains gluten. Other benefits might be cost reduction or added value.
All of this (and more) was covered by Steven Baker, food scientist, TIC Gums, in his Prepared Foods’ R&D Seminar presentation, titled “Building Back Functionality with Hydrocolloids.”