Crucial alternatives to meet growing clean-label demand
Like carrageenans, alginates are also seaweed extracts, although their source is brown seaweed found in abundance off the French coast. Widely used as natural stabilizers, thickeners, and gelling agents, alginates improve the texture of baked goods and the consistency of crème fillings and dairy items like ice cream, custards, and spreads. They even help stabilize processed deli meats and restructured seafood products.
<<Previous Next>>
Photo © iStockphoto.com/juniorbeep
The Nutritional Outlook Podcast Episode 33: Keeping up with contract manufacturing
July 26th 2024Nutritional Outlook talks to Lauren Samot, commercial innovation leader, and Blayney McEneaney, sales executive at Vitaquest International, about trends within the contract manufacturing space, and the ways in which contract manufacturers like Vitaquest keep up with the market and differentiate themselves from the competition.