Optimise dairy ingredients already present for functional products – NIZO

By Oliver Nieburg

- Last updated on GMT

Related tags: Nutrition, Milk, Confectionery

Utilising dairy ingredients already present in confectionery items can allow manufacturers to produce healthy products that meet consumer demands, according to a specialist at NIZO Food Research.

ConfectioneryNews.com​ spoke to Dr Stacy Pyett shortly after her presentation on dairy-derived ingredients at ProSweets 2012 in Cologne, Germany.

In this podcast she talks about how confectioners can benefit from milk proteins present in confectionery products.

Related topics: Ingredients

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