Inulin Claim Gets Go Ahead With EFSA Approval
Inulin is a very attractive ingredient for the nutritional food industry because it is a soluble fibre with strong prebiotic properties as well as having […]
Day: February 2, 2016
The Texture Of Food
The way a food feels in the mouth, the crunch, the munch, the bite, the swallowing has an enormous bearing on how we perceive a […]