Crucial alternatives to meet growing clean-label demand
“In general, consumers have a high comfort level with ingredients like pectin,” says Andrea Peck Moeller, technical specialist, Cargill Texturizing Solutions (Plymouth, MN). The polysaccharide, found primarily in the cell walls of citrus fruits, pears, apples, plums, and more, is “an ingredient they may have in their own kitchens, and they understand its role in foods like jams and jellies,” where it’s an unbeatable gelling agent.
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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.