Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
By Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long…
Assessment of quality is an essential part of the food manufacturing process. Whether part of a Quality Assurance (QA) system,…