Bakery solutions firm Lasenor has launched a texturizing pea protein designed to reduce egg use by 50-100% in muffins, cakes, and other baked goods, as volatile egg prices and growing consumer demand ...
At Fi Europe 2025, Simon van Wieringen, global product manager — Wellness Health & Functional Business Unit, explains how Givaudan integrates flavors, colors, and functional ingredients to meet ...
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