Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
While ‘clean label’ was first mooted to describe simple, understandable ingredients, today it’s a broad concept that means different things to different consumers, influenced by a range of external factors, not all of which are conclusion or straightforward.
The Danish emulsifier specialist will be revealing the secrets of its bakery emulsifiers at IBIE 2022, which can help bakers snap spiralling costs by reducing the egg content of cake recipes.