Gelatin has traditionally been the go-to gelling agent for chewy treats, but the trend toward plant-based eating has many confectioners re-thinking their formulas. It's prime time to become acquainted with fruit-based pectin.
In our article, Cargill formulation experts share insight and tips for creating label-friendly confectionery with pectin:
This email was sent to you by the Informa Markets Division of Informa PLC (Privacy Policy). Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.
If you do not wish to receive further information from us, please click here. Alternatively, to contact our data services team to have your details or preferences updated please email imdatateam@informa.com.
