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Functional ingredients need special treatment
date:Jul 10, 2012
Everybody knows that when it comes to consumer preferences, taste is king but what about appearance, texture, smell, and viscosity? All of the components of a product must be accounted for in the formulation or reformulation of foods with a functional ingredient, warns Dr Lindsey Bagley of partner at Eureka, and fellow at the Institute of Food Science Technology (IFST).

Bagley told NutraIngredients that formulating with functional ingredients can be a challenge and that the solution has to

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