New book details food texture design, optimization
Editors will be available at IFT to discuss the latest insights in food texture.
Ingredion Inc., a leading global ingredient supplier, has recently released a new book about food texture.
Entitled, Food Texture Design and Optimization (IFT Press/Wiley Blackwell), it was edited by Ingredion’s senior leaders Yadunandan Dar, Ph.D., ingredient applications director, South America and Joseph Light, v.p. of global development.