News & Analysis on Food & Beverage Development & Technology
With extruded snacks and cereals, you can achieve great taste, nutrition, and a clean label—and also excite consumers with unique shapes and colors. Learn more about incorporating creativity and flexibility into your product lines by designing extruded snacks and cereals with Bunge.
Download Bunge’s white paper on extruded snacks, cereals, chips, inclusions, and more.
Oils and fats – including fractions, shortenings, flakes, and lecithins – play a foundational role in delivering great sensory experiences in meat alternatives, enhancing taste, texture, appearance, aroma, and cooking. Additionally, choosing the right...
Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory and functional needs, with key limitations including off white appearance, waxiness, narrow working...
For more product information visit Bunge Oils.