Starch

Scherer: Many firms forgo consumer testing to shorten lead times

Big interview: Bryan Scherer, R&D director, Penford Food Ingredients

Penford launches bid to extend shelf-life in gluten-free bakery

By Elaine Watson

New technologies that slow down the retrogradation or staling of starches could be key to extending the shelf-life of gluten-free products, according to specialty starch expert Penford Food Ingredients.

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