30 Mar 2020 --- The number of people with food intolerances is increasing steadily and the intolerance to gluten is at the forefront. That is according to Polygal AG, a Swiss-based company specializing in the research and utilization of vegetable hydrocolloids for industrial applications. The company’s latest ingredient, Polygum Carob Pro-TN, is a solution which is comparable to conventional products made with gluten, Sabrina Bortoluzzi, Marketing Manager, tells FoodIngredientsFirst.
