Home › Cargill develops new starch enabling 50% reduction fat in yoghurt
 

Keywords :   


Cargill develops new starch enabling 50% reduction fat in yoghurt

2015-11-30 01:00:00| Food Processing Technology

Cargill has developed a new starch, which can reduce fat in yoghurt by 50%, while retaining taste and texture.

Tags: reduction fat enabling develops

Category:Food and Related Products

Latest from this category

All news
»
08.11Irritants could disrupt U.S., Mexico trade relationship
08.11Irritants could disrupt U.S., Mexico trade relationship
08.11Atlantic Tropical Weather Outlook
08.11Eastern North Pacific Tropical Weather Outlook
08.11African swine fever, labor and trade top of mind for Canadian pork industry
08.11Tech giants dominate U.S. streaming platform market
08.11Warner Bros. Discovery adds 7.2 million DTC subscribers in 3Q 2024
08.11Polyurea-Based Lining is Key to GRE Pipeline Rehab Project in UAE
More »