Seasonal introductions abounded in the dairy category, but hormones were most definitely out. On the positive-health side, functional items could easily be found, and organic introductions were plentiful.
The Soy Symposium gathered together many of the key players in the soy food industry to explore the health benefits from soy consumption. At the same time, overall food industry experts delved into major topics and trends facing the industry as a whole.
The addition of fortifiers such as vitamins and minerals can go smoothly, if developers are aware of the perils and solutions available during processing.
The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.
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