Adding functional ingredients to confectionery and supplements is a worldwide growing area.
One of the topics will be how to avoid an unpleasant aftertaste when working with fibres, proteins and active ingredients giving less sweet to products.
Furthermore, we will focus on starchless depositing vs. starch depositing technology.
Who should attend?
• Food technologists from the confectionery industry working in R & D
• Technical service and supportive personnel of the raw material and machinery industry
• Members of manufacturing companies, who need a technical introduction into this topic
• People interested in this topic who want to gain further knowledge
For basic information about Gums & Jellies take a look at our course "Gums & jellies production" from April 20 - 24, 2020 - participants who book both courses receive a 10% discount.
15 Teilnehmer im gesamten Seminar
3 Teilnehmer je Unternehmen