Cargill cuts the fat
- Published: 20 September, 2007
Page 12
Cargill is offering to help bakers meet demand for reduced fat products with the launch of TexDesign, a new carbohydrate-based fat replacer that can be incorporated as a dry mix or cream to replace margarine or oil. TexDesign can help reduce fat in cakes by 25%, luxury breads by 50% and biscuits by up to 20% without compromising taste or texture, claims Cargill.
Find Suppliers, Manufacturers and Ingredients
Calendar
- 09 October, 2008
Building a Regulatory Strategy for Marketing Food Supplements in europe: The key steps to a successful product launch - 10 - 12 October, 2008
Food for the Brain - 15 October, 2008 - 16:30
The Manufacturers Sporting Challenge - 20 - 22 October, 2008
Innovations in Naturals Conference 2008 - 18 November, 2008
EAS Workshop - 15 - 18 March, 2009
Pro2Pac 2009
