The emulsifier market has changed
Emulsifiers have always been valued ingredients to baking formulations. But they haven’t always been as expensive and hard to source as they are now. Despite this, global demand for emulsifiers is expected to rise. The question is, how are you going to secure that you can formulate your baking mix at a price that doesn’t mean you have to pass on costs to your customers – or take the hit yourself?
You probably already know the answer: Reformulation with enzymes.