ON DEMAND: During this webinar, we will introduce new patent-pending, acidulant-based technologies that help bakers develop products that deliver on consumer demands while reducing cost-in-use.

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In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein. Read More

The explosion of interest in plant-based products has challenged the food industry to develop savory alternatives comparable to the animal products they are designed to replace. Read More

Creating new viscous products for HTST, UHT and Aseptic and continuous cooking processes can present many challenges. MicroThermics has worked extensively with thick products like puddings, cheese sauces, invert sugars, sour cream, ice creams, cream cheese, and others for more than 30 years. Read More

The dramatic rise in demand for bread during the pandemic intensified the need for efficiencies in formulation and production at commercial bakeries of all sizes. At Bartek Ingredients, we deliver innovative acidulant-based solutions that help bakers overcome the unique formulation challenges they face. Read More

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

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