03.06.20 | Industrial

Brochure: Benefit from the root-to-stem trend with plant-based flavors

Traditionally, hydrolyzed plant proteins can be hard to control.

plant-based flavors in restaurant

Acid hydrolysis, if not well controlled, can product harmful chlorinated products. It's also difficult to tailor-make desired flavours.

Download our free brochure to find out how enzymes can help you deliver label-friendly ingredients in a safe, sustainable and controlled manner.

Click here to download our free brochure

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