What: FREE Webinar
When: Available On Demand Until March 26, 2021
GRINDSTED® NG 100: Next Gen Emulsifier
“Softness” and “GMO-free” are growing label claims in the North American leavened bread market, propelled by consumer demand for tasty, ‘clean’ baked goods. In the meantime, corporate sustainability efforts being spotlighted add a new dimension to product development.
Emulsifiers, such as monoglycerides, play a key role in optimizing the crumb structure, appearance, taste, and softness in modern baked goods, resulting in quality products that maintain freshness throughout shelf life. DuPont used its bakery expertise and emulsifier manufacturing capabilities to develop an innovative, effective, and sustainable, powdered monoglyceride that’s both highly functional and cost efficient.
Learn how GRINDSTED® NG 100:
- Offers cost savings
- Improves product quality of baked goods
- Reduces carbon footprint
- Performed in industrial trials
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