Tumbled meats face a moisture challenge. Adding colloids with water binding properties help maintain the mouthfeel in a tumbled product.
|TIC Gums presents new sensory white paper on protein beverages at SupplySide West|
WHITE MARSH, Md.-TIC Gums releases a sensory white paper titled Technically Speaking: Targeting Texture for Instant Protein Beverages at SupplySide West Expo, booth #22070 in Las Vegas, Nev., November 14-15, 2013. As health and wellness trends cont...