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| WHITE PAPER |
| Meeting Nutrition Taste Challenges with Natural Vanillin |
| | Provided by: Solvay France
Type: White Paper
Format: PDF |
| | Consumer increasing demand for high-protein nutrition creates significant taste challenges for manufacturers. The ability to effectively mask inherent ingredient off-notes and bitterness is key to creating a strong competitive advantage. When considered together with consumer desire for natural ingredients and clean labels, formulators face a significant technical challenge. Discover how natural vanillin is a key ingredient to answer these taste challenges in plant and animal protein-based products. | | |
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