Enhancing gluten-free pasta: overcoming shape and texture challenges
18 Oct 2024 | Jungbunzlauer
In this webinar, we will focus on the development of gluten-free pasta, addressing the key challenges in creating a product that maintains its shape during extrusion and cooking while providing a desirable mouthfeel. The absence of gluten in pasta formulations often leads to issues such as less elastic dough, crumbly texture, poor shape retention, and a tendency for the pasta to become sticky or mushy when cooked. We will examine the use of xanthan gum, a versatile ingredient that mimics some of the properties of gluten.
As a binder and thickener, xanthan gum improves dough stability and extrudability, without impacting taste. Its shear-thinning properties make it particularly effective in enhancing the texture and consistency of gluten-free pasta. The presentation will cover practical applications and the role of xanthan gum in addressing the unique challenges posed by gluten-free formulations, aiming to provide solutions that yield a high-quality, stable, and palatable product.
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Good morning or good afternoon to today's listeners and welcome to this Food Ingredients first hosted webinar.
I'm Elizabeth Green, the moderator of the webinar from Jung Buns Lauer, entitled Enhancing Gluten-free Pasta, Overcoming Shape and Texture Challenges.
Now, before we get started, I'd like to let our listeners know that you can submit any questions you wish to be answered through the Q&A engagement tool.
Any questions we don't have time to respond to during today's session can be answered via email following the presentation.
The webinar will also be on demand on food ingredientsfirst.com.
A link to view the on-demand webinar will be emailed to you after the presentation.
So in today's webinar, we will focus on the development of gluten-free pasta, addressing the key challenges in creating a product that maintains its shape during extrusion and cooking while providing a desirable mouthfeel.
I'll then open up the Q&A session for our listeners.
The absence of gluten in pasta formulations often leads to issues such as such as less elastic dough, crumbly texture, poor shape retention, and a tendency for the pasta to become sticky or mushy when cooked.
Our expert from Jung Bunslauer, Olina Urilov, Senior Applications Technology Project Manager, joins us today.
She is responsible for developing and implementing new applications for the company's products.
Olina has worked with a variety of products including, including supplements, beverages, frozen desserts, and plant-based dairy alternatives.
Olina will examine the use of xanthan gum, a versatile ingredient that mimics some of the properties of gluten.
As a binder and thickener, xanthan gum provides dose stability and extrudability without impacting taste.
Its sheer thinning properties make it particularly effective in enhancing the texture and consistency of gluten-free pasta.
This presentation will cover practical applications and the role of xanthan gum in addressing the challenges posed by gluten-free formulations.
Now, we have a poll for our listeners to kick things off.
The poll should be appearing on your screen.
So, what is your biggest challenge in developing gluten free pasta?
I'll give our listeners a few minutes to a few seconds even to choose their answer, and the results of the poll will be shown on the screen shortly.
So with introductions and the first poll complete, I will hand it over to Olina.
Olina, over to you.
Hi, everybody, and thank you for the introduction, Liz, and thank you everyone for joining this webinar.
The gluten-free trend is really going strong still as more and more people focus on health and dietary choices, and it's essential to avoid gluten for those with celiac disease, but even those without a diagnosis may try to avoid gluten and try gluten-free diets to ease symptoms such as bloating.
And also some just see it as a healthier option.
So this is the trend that inspired this project, and pasta is such a comfort food and it's such a staple in so many diets.
We wanted to see how can we bring this gluten-free pasta experience closer to the traditional pasta.
And of course one of the biggest challenges is texture.
There, there are several, several challenges that were mentioned earlier.
For example, the dough could be a lot less elastic when gluten is removed.
Crumbly dough texture is another challenge, poor shape retention, and then pasta can be more delicate and have a mushy texture.
Some sometimes pasta can also be sticky.
So the goal was to develop several different applications of gluten-free pasta, that will retain their shape during extrusion, and also retain their shape during cooking, and have a pleasant mouthfeel.
Xanthan gum is a great ingredient to do this.
It does mimic several properties of gluten.
For one, it acts as a binder and a thickener, and also provides no impact on taste.
You don't want any additional off notes, when you're trying to, switch out an ingredient.
It also has shear thinning properties that help improve extrudability, and really important for such a project, of course, is that it's gluten-free and also vegan for those that follow the vegan diet.
So for our test setup, we tested 4 different flowers.
One was amaranth flower, one was chickpea, and those two flowers tend to be a little bit higher in protein, a little, and lower in starches.
And the other two flowers were the white rice flour and the brown rice flour.
And it's the opposite here where the starches are higher and these are lower in protein.
So this gave us kind of a nice variety of different flowers to test.
So your pasta will behave differently based on the flour type, based on the process you use.
So the extrusion of pasta without xanthan gum was compared to extrusion of pasta with xanthan gum.
And we also looked at both the cooked and uncooked versions.
We, as, as , as analyze the texture.
Let's take a look at the wheat pasta extrusion.
So we did want to see what we can expect from this type of an extruder.
This was a tabletop extruder with a standard wheat pasta first.
A very simple formulation, we had a small batch of a sweet flour, we also added an egg and some water.
And this first image is of the flour itself.
So this process is mostly automated.
There is no dough kneading required.
There is also no resting time for the dough, and you can see in this photo, the dough is really quite crumbly before the extrusion.
It's not the standard dough that you're used to.
And this is the extrusion process itself.
The noodles, after being cut.
And the cooked pasta.
So this pasta does contain eggs, so we cooked it fresh.
We did not dry it.
For this project, we selected the Penna dye for testing because of its very distinct shape.
This shape is a lot less forgiving, so if anything was to go wrong, then this is the shape that would show it readily.
The extruder, like I said, requires very crumbly and dry dough.
And then pasta with egg does need a different drying process.
You would like, you, you would need to get the water activity below 0.6 fairly quickly.
Pasta without egg can be dried a lot slower.
And I do have another poll question for everyone.
Which stage of gluten-free pasta production do you find most challenging?
And I will give a few seconds for everyone to answer and then we can share the results.
Thank you for those, for everyone who answered.
So this is the drying and cooking process.
Since this pasta was vegan, we were able to dry it for about 24 hours.
All the batches were dried for the same amount of time, and this reduced our water activity below 0.6.
We also determine determine the optimal cooking time for each of the pasta.
So based on the pasta shape, right, the thickness of the dough, and also based on the different type of flour you used, you would need a different cooking time.
So we wanted to make sure we're comparing apples to apples when we're comparing our batches and that all pasta is fully cooked.
So to determine this, we put the pasta in boiling water.
We set up some beakers with room temperature water, and we labeled each one accordingly, and then every 2 minutes we pulled out several pieces of pasta and placed it in the appropriately marked beaker.
So we had 468, 10 minutes, so on.
Then after we crushed the two samples between two plates of glass to visually determine if they look fully cooked, and of course this involved the taste test, so pasta does soften as starches absorb water and the protein bind, and you're, you're able to see when the noodle is fully cooked.
Next was our gluten-free trials.
We started with the white rice flour and the extruder, and as I mentioned before, this version is vegan as , so there's an added benefit.
We've tested 3 different batches, or we will be showing you the 3 different batches.
One is a control.
The control is just white flour and water, no xanthan gum added.
Version 1 had 5 g per batch, so this isn't the percentage in the formulation, this is grams per batch.
And then version 2 had 10 g.
And the amount of water in this is the same.
We've also done several trials to determine what the optimal amount of water for each one is, but we'll not show you these here.
And this is an image of the control.
This is the badge without xanthan gum, and you can see the extrusion looks nothing like the full, the pasta with the gluten in it.
You see the tears, you see a lot of breakage.
There isn't a fully formed pasta shape with the pen, and this is what I meant, that the shape is a lot less forgiving.
You may not be able to see this with spaghetti per se.
The next batch we've added the 5 g of xanthan gum, and you can already see the improvement.
So you can tell that it's not quite enough gum here.
The shapes are much better.
There is a lot less breakage and tearing, but we're not quite there yet.
So we've increased the amount of the hydrocoli in the next version.
And at 10 g you can see a perfect extrusion.
The shape is holding really.
The one thing I do need to mention is we noticed a slight change in color between the control and the test.
You can see the control on the left-hand side.
It looks a little bit wider, and the test is a little bit more see-through almost, kind of, it's a little bit darker in color.
It's not necessarily a good or a bad thing, but it is a bit of a difference.
Now the extruder trial summary.
So you did see the pictures for the white rice, and this is the recipe we found works the best with 10 g of xanthin.
And the benefit for this formulation is we saw that this hydrocoloid improved the extrusion.
It helped prevent breaking during drying.
And it also helped to retain shape during cooking.
Brown rice, although the recipe needed a little bit more water, we saw that the same amount of xanthan gum actually worked really , 10 g per batch, and the benefits were also the same for this type of flour.
We did see an improvement in extrusion.
We saw that it helped prevent breaking during drying and also helped to retain its shape during cooking.
For the chickpea, we see different results here.
The batch size is similar to 150 g of flour were used.
Chickpea needed a lot less water in the batch, and it didn't need quite as much xanthan gum as , so 5 g was optimal for this formulation.
And the benefits were slightly different.
It did help retain shape during cooking, and it also reduced grittiness, so this type of flour contributed a little bit of, grittiness to the finished, or to the cooked noodle.
It also gave a nice chewier texture.
So, amaranth flour was next, different amount of water again, but 10 g of xanthan gum was the most beneficial for in this batch.
And the benefits are, it helped prevent breaking during drying as , and it helped to retain shape during cooking.
And also with amaranth pasta, the control was really quite sticky and slimy, even so xanthan gum in this case also helped reduce the stickiness and sliminess of this pasta.
And I do have a poll question that I would like to.
Share with you.
So which gluten-free flour do you prefer using in your pasta formulation?
And I'll give just a few seconds to answer.
And you will be able to see the results of this poll question as.
Thank you.
OK, so now let's take a look at the pictures of what we've talked about already.
This is the extruder trial summary visually.
So on the left hand side you see the brown rice.
The top two photos are uncooked, and the bottom two are cooked.
Left hand side is the control batch without xanthan gum, and the right hand side is the batch with xanthan gum.
And you can see the benefits that I've talked about right away.
You see the much better shape retention after drying and the uncooked version, and also a lot of the pasta kind of split down the middle during cooking when it didn't have any gum in it, and there's a much better shape retention with xanthan gum during cooking as.
Chickpea is quite high in protein, so it didn't really need much help during extrusion and drying, but you do see an improvement in shape retention, during the Cooking process, so you can see this pasta holds shape much better.
And Amaranth.
You can see during the extrusion, the 10 g of xanthan gum really helped improve the shape retention here, but also during cooking this pasta did not cook without xanthan gum.
And I did mention stickiness before, but you cannot see this in the photo.
We've also done a texture analysis, so we've, we've looked at the pasta, we've tasted it, but now we would like to put some numbers behind it.
The texture analyzer we used was Brookfield CT3, and we did the standard TPA test, and you can see trigger, deformation, and speed were set to the specific parameters set on the slide.
We also had a special pastA probe, TAPFSC, and all that is is a probe that measures pasta firmness and stickiness.
And it's meant to imitate the biting process.
The three parameters we focused on was hardness, and this was for the cooked noodle, and hardness is just as it sounds, it is a measure of firmness of the pasta, and the machine measures the force necessary to attain a given deformation, so deformation above 0.8 millimeters.
Another parameter we focused on was cohesiveness, and we looked at cohesiveness for both raw and cooked noodle, and this one measures breaking resistance.
So cohesiveness refers to the internal forces holding the material together.
The last parameter we looked at was adhesion, and this was for the cooked noodle only, and this is the stickiness I talked about before.
It's a, it's a measure, the stickiness is measured as the probe retracts.
So the first two parameters are measured as the probe lowers down onto the sample, and the adhesion is measured as it retracts.
So let's take a look at the hardness.
Here you see hardness 1 and 2, and this is just the way the machine is set up.
The probe lowers twice onto the sample per cycle, but the results are quite similar here.
And just a reminder, hardness is the measure of firmness, and it's really important during the biting biting experience.
So the dark blue bar on the left hand side is the control, it's the one without zamangu, and the lighter bars is the test, and you can see each flower in both of these charts.
And you can see that hardness is increased in all flower type versions when using xanthan gum.
Next is cohesiveness, and that is the breaking resistance, and that is very important during extrusion, it's important during drying and during cooking as.
This is the one we measured for both raw and cooked noodles.
So, you can see that cohesiveness is increased in all uncooked and two of the cooked versions using xanthan gum.
So all the uncooked noodles have benefited in terms of cohesiveness from xanthan gum, while brown rice and amaranth benefited in in their cooked forms.
The last parameter was adhesion, and this is the one we measured for cooked noodle only.
And adhesion is a measure of stickiness, it's important during cooking.
You don't want pasta sticking to itself, but it's also really important during the eating experience.
You don't want sticky noodles, and you can see that adhesion decreased in all cooked versions using xanthan gum, so with all the flour.
We also did do a trial for the wheat pasta in a laminator, and a laminator is a very, very different process than an extruder.
It's a lot less forgiving on the dough.
It's a lot more stressful.
So, and you can see there are quite a, quite a lot of steps with this process, unlike the extruder where it's quite simple and automated.
There is resting time.
There is kneading time.
But, but, but this is what it looks like.
So you can only make one shape with the laminator.
You can control the width of the noodle, and you can control the thickness, but you cannot control the actual shape.
This, these images are of the wheat pasta, so we wanted to see if this is a process we could use as.
For gluten-free pasta.
So the laminator with white rice test with white rice, brown rice, and amaranth flour didn't show significant improvement in texture with the addition of xanthan gum, and I mentioned that this process is a lot less forgiving and a lot more stressful on the dough.
But we did, I did see some interesting results with the chickpea flour, so we did want to share them with you as.
So here you can see the two recipes for control and a test.
A little bit more water here, 115 g per batch, and control has no xanthan gum while test has 15 g, and you can see in the image on the left hand side, this is the control, and the noodles are kind of saggy.
They're not quite as elastic after cutting.
Some broke while drying and also similar to the extruded version, we did notice a gritty mouthfeel.
Now after adding xanthan gum, you could see the noodles hold shape really quite , after drying and also after cooking, and there was an improvement in mouthfeel.
It was a lot smoother.
And we do create recipe cards after our test trials, and we do have two recipe cards we can offer to anyone who is interested.
It is for a spaghetti recipe.
One recipe is for chickpea flour, and one is for rice.
In this recipe, we combined both white and brown rice flour just to make it a little bit more interesting, taste a little bit different.
Also have the recommended cooking temperature for each and extruder instructions are fairly simple.
You just add the, the flour mixture to the extruder, slowly add water, cut extruded pasta.
We twisted these in nests and air dried them for 20 hours to get our water activity to safe levels.
And then cooking pasta.
I think everyone knows how to cook pasta.
Boil water, add salt to taste, add pasta, and then cook for the recommended amount of time.
And here you see the images of the dried nuts and below the cooked pasta.
The yellowish one, as you may have guessed, is the chickpea, and the one on the right hand side is the combination of the two different rice flours.
And let's just go over to the summary of everything we talked about today.
During our trials with 4 different gluten-free flours, we were able to show xanthan gum's ability to improve extrusion of pasta, help prevent breaking during drying, also help pasta retain its shape during cooking.
In some cases, reduced grittiness and created a chewy texture, and for some flowers, we were able to reduce the stickiness of pasta.
And during texture analysis, we saw that hardness was increased for all flour type versions with xanthan gum.
Cohesiveness increased for all uncooked, and two of the cooked versions that use xanthan gum, and adhesion decreased in all cooked version, using xanthan gum.
Thank you very much for your attention today.
Thank you to Alina for this very interesting presentation.
This is Elizabeth Green once again from Food Ingredients First, and now we have a Q&A session with our listeners.
Now some great questions have already been sent in, so thank you in advance and do keep them coming.
So to begin, our first question.
How can xanthan gum, xanthan gum be used in other goods aside from pasta?
Olina?
Oh, that's a great question actually.
Xanthan gum is quite versatile and is used in quite a few different things, in the food industry, but specifically for gluten-free baking, it's a great ingredient, because that's such a great, job mimicking many of the gluten properties.
So we've successfully used it in bread, tortillas, different, cookies, so you name it, any kind of a baked good, that's gluten-free, you could use something on in.
Right.
Our next question now from a listener is, can you make gluten-free pasta without gums, without the use of gums at all?
It's quite an interesting question.
Yes, I think it really would depend on your formulation.
It would depend on the type of flour that you're using, the type of process that you're using, so quite a few variables.
It is possible, however, you definitely see clear benefit to adding it, right?
Whether it is a mouthfeel that you're correcting, whether it is grittiness or stickiness or firmness, there's definitely a benefit to using gluten-free, or I'm sorry, to using that thank God, and gluten-free pasta.
OK, fantastic, thank you very much.
Our next question now is which grade of xanthan gum did you use from your portfolio?
Hm this is interesting.
Someone's familiar with the portfolio already, and it's a great question because we do have many, many different grades of xanthan gum, in this case we use the FN which is our standard grade, and typically this is the grade we start all our testing with and if we see a benefit to a different grade then we continue testing, but in this case it was fairly straightforward.
The FN standard grade did a great job, so we did not need to go to any others.
OK, super interesting, thank you very much.
And now our next question is, are there any adjustments needed to integrate xanthan gum into the industrial pasta making process?
Again, this is a really great question, and that depends on your process and on your formulation, but we do recommend running a test, of course.
So it may be a different grade of xanthan gum, or you may need to adjust the level of gum that you're using in your formulation, or even the level of water.
So you really would have to test first.
Right.
OK, fantastic, thank you.
Another listener says, thank you for this inspiring webinar and presentation.
What are the units of textual parameters?
You know, I don't remember the units off top of my head, but these are preset into the machine.
I'd be happy to, answer this question in an email later, but yeah, I don't remember off top of my head.
Perfect.
OK, so, we have lots of questions coming in, guys.
How to choose?
This is interesting.
Does the speed of the mixing of water and flour matter, Olina?
I did not see that it made an impact, but again this was a table top extruder.
You do want to have make sure that all the ingredients are incorporated , that these and got misdistributed properly.
So maybe if not necessarily the speed but duration of mixing could be important.
Lovely.
OK, moving on.
Er have you tried other types of thickeners?
I'm assuming that means in gluten-free pasta.
What can you tell us about that?
Xanthan gum really is the one hydrocolate that's really great for gluten-free baking, whether it's pasta or any other baking, because, compared to all the other hydrocholate, it does the best job of mimicking some of those properties of gluten.
So it really works the best compared to many others.
Another advantage of xanthan gum is you, you don't need a very high amount to get results, so it's effective at low quantities.
Mhm, mhm.
OK, understood.
Thank you very much.
Another question now from a listener is what happens to the pasta if the drying process is skipped?
So the drying process is Control.
So you could absolutely make the pasta and cook it at home and eat it immediately.
It would be great, it'll be fresh.
However, in industrial production, you do absolutely have to dry it.
So you do want your water activity below 0.6 to make sure that it is safe.
Mhm, mhm.
OK, fantastic.
Thank you very much.
We have time for a few more questions.
Another question here is, do you have analysis of texture for regular pasta?
Compared with that of gluten-free pasta.
It, it's a great question.
No, we, we do not have those numbers.
We have tested the regular pasta or, full gluten pasta in the past, but it really isn't a fair comparison.
Gluten is, you know, it's an amazing ingredient, it's in bakery for a reason, and also it depends on what you're comparing, you know, what type of flour you're comparing to the full wheat.
So the results will be different.
But I can tell you that the, the addition of xanthan gum to our recipe does get them closer to, to the full wheat pasta.
OK, perfect.
Thanks, Alina, really interesting insights.
Our next question now, which I think is really interesting, is, is there any or are there any alternatives to xanthan gum without loss of quality?
What can you tell us about that?
I'm, I'm not sure I understand the question.
I have not seen loss of quality while including xanthan gum into a product, so I'm not really sure what the question.
The question is, are there any alternatives?
That, that, that can sort of be used in the same way that don't lose quality.
Oh, I understand.
I'm sorry.
Yes.
There, there may be some other alternatives out there.
We, so this was not within the scope of the project, but really, and if you look at the industry, if you look at what is currently being done, xanthan gum is the, the best option.
There may be others, but so far, this is the one that provides the best results in this type of product.
Right.
OK, fantastic.
Another listener would like to know whether there are any health implications of using xanthan gum in a formula.
Absolutely not.
Zaman gum has been around for quite a while.
It's, you know, it's grass, it's, also has an E number in Europe, so it's, it's just a widely used ingredient and it's been found to be safe.
Trusted ingredient then.
Yeah, absolutely.
I know sometimes that's the, the name on the label could be a little bit scary, Xanthan gum, so we get a lot of those questions, but it is absolutely safe and trusted.
Perfect, thank you very much.
Interesting question next from a listener, and the question is, how does xanthan gum help with making pasta more al dente, if you like your pasta al dente.
Again, it's just up to your cooking process.
You can absolutely make your pasta al dente, even with xanthan gum.
Yeah.
OK, so we have time for a few more questions.
Can xanthan gum be customized?
So interpret that as you, as you will.
What can you share with us on that question, Olena?
We have quite a few different grades of Xanthan gum for a reason.
So this is a great question actually.
And it would depend on your specific application and what the result that you're looking for is.
We can always help guide you through if you're willing to share a little bit more information with us.
But we can recommend a specific grade with a specific type or maybe even the amount in your formulation.
Mhm.
Perfect, thank you very much.
I think we'll go for a few more questions now, if that's OK with you, Elena.
We still have lots more coming in.
So hopefully I am prioritizing them.
In the way that you would like, what is the impact of heating temperatures on xanthan gum functionality?
That's an interesting question.
Xanthan gum is really quite stable, and it can handle a wide range of different temperatures.
It's also does really great with free thaw stability.
It's stable at a wide range of different pages, so this is a very versatile and stable ingredient.
Mhm.
And what is it then that you think makes Samanggum so unique technologically?
That is a question from a listener, by the way.
Oh, sure.
It, one of the properties of xanthan gum is, it has shear thin, it's non creates a non-Newtonian fluid, and that sheer thinning proper property really helps with the du elasticity.
So this is one of the, attributes of gluten that it does mimic.
Mhm, mhm.
OK, fantastic.
I think we sort of touched on this earlier, but another listener asks, does the drying process affect the final, the quality of final gluten-free pasta?
Again, it depends on your recipe, but yes, it, it can, from what I understand, and, you know, I'm more, I'm more of an expert on the xanthan gum and the application rather than on the pasta segment itself, but yes, it's the drying process could affect your final pro product, you know, whether it's the drying times or your drying temperatures, in general, a gentler drying process is better.
Mhm.
OK, fantastic, thank you very much.
Another listener would like to know, does it matter if you use a vertical mixer to mix the ingredients?
You know, I, I don't have an answer to that question unfortunately.
I've used only 2 different machines for this project, but I don't see why it would matter as long as your ingredients are properly incorporated in your dough is homogeneous, that should be no issue.
Right, OK, fantastic, thank you very much.
Er for extruded pasta, what works best between a fine and a coarse xanthan gum?
Like I said, in, in this, trial, we use just our standard FN grade, and it worked quite , but sometimes if you have, problems with dispersion maybe or, again, it really, really depends on your grade on your base or on your formulation.
In this case, we did not need a fine or course grade, just, just a normal grade worked.
But if you're having specific issues, you share the problems with us and we can recommend a specific rate for you.
OK, fantastic.
And then as a sort of follow-on question, a listener would like to know what xanthan gum mesh works best.
So what gum.
Mesh.
Oh, mesh, yes, that is exactly, that is the grade, so FN is the one we use and this is standard mesh.
I don't remember off the top of my head what mesh size it is, but we can definitely get that information to you.
OK.
OK, lovely, thank you very much.
I think we have time for maybe one or two more questions.
And then, we will start to wrap it up.
So, another question here, which is quite interesting, is, is there an ideal size of non-gluten flour to use?
I'm not sure I understand this question.
OK.
OK, so for that listener, we will get back to you via email.
Let's go for one more question.
Did Samsung gum reduce any of the end products with a laminator?
So the laminator trials were a lot more challenging with with or without xanthan gum, this process is a lot more taxing on the dough, there's a lot of layering and.
Even with saman gum, we did see a little bit of improvement, at least on the benchtop, but the improvement wasn't enough to actually make a cohesive dough.
In the case of chickpea, we were successful, but the rest of the dough there was still quite a bit of tearing, and at least with the tabletop laminator we were not able to pull it off, but , on the industrial scale it might be possible.
OK, perfect, thank you so much, Elena.
I think that is about all we have time for today.
So thank you to everyone, our listeners and everyone behind the scenes that make our webinars happen.
We hope you enjoyed tuning in, and I'd like to remind our listeners that all questions we didn't have time to answer today will be answered via email.
You can also check your inbox for an on-demand version which will be sent out to you shortly.
Please keep up with the latest developments in industry news at food ingredientsfirst.com, where you can also sign up for our newsletters.
Thanks very much for listening, from myself and Jung Vunzlauer.
Goodbye for now.
Senior Journalist CNS Media
Senior Applications Technology Project Manager Jungbunzlauer
Elizabeth Green
Senior Journalist CNS Media
Olena Ursolov
Senior Applications Technology Project Manager Jungbunzlauer
