New Platforms in Texture
10 Jul 2017 | Tate & Lyle
Tate & Lyle is looking to explore an unexploited gap around texture in food product development. "Texture is one of the least understood attributes built into foods and because of that we have been sharing our expertise in texture in how it relates to starch, but more importantly in terms of formulating ingredients into food systems and characterizing them in terms of sensory & consumer facts is really key to getting the outcomes that people really want," says Judith Whaley of Tate & Lyle.
