«Dramatic improvements in sweetness quality of next - generation stevia sweeteners are
enabling dairy manufacturers to achieve deeper sugar reductions than ever before,» says an executive from Cargill.
Cargill's Wade Schmelzer said, «dramatic improvements in sweetness quality of next - generation stevia sweeteners are
enabling dairy manufacturers to achieve deeper sugar reductions than ever before.»
Not exact matches
Helen Sellar, product manager,
dairy & beverage systems, Tetra Pak, told DairyReporter the unit
enables manufacturers to reduce the variation of so - called «cream giveaway» from the previous + / - 0.020 % to + / - 0.015 %.
This process can
enable sauce
manufacturers to reduce butter and
dairy ingredients by up to 20 % with no noticeable difference in quality or taste.
Serac's groundbreaking Agami technology, which received the World
Dairy Innovation Award 2015 in the Manufacturing / Process Innovation category, continues to extend bottle thermoforming possibilities by
enabling manufacturers to produce their bottles out of pre-printed plastic sheet reels.