New egg-reduction enzyme and fat substitutes unveiled
Recent food technology advances have given rise to new ingredients helping bakers to reduce the amount of eggs and animal-based fats they use
To continue reading, register for free
You are what you read, registration is quick, easy and free. Just click register now and you’ll be finished faster than it takes you to butter a crumpet!
Don’t miss out:
- Unlimited access to content
- Regular newsletters to your inbox
- Save articles to read later on
- A more personalised experience
Already registered? Please log-in here