Food scientists should be aware of the unique processed versions of fruits and nuts and the applications in which they work best
January 14, 2021
Rachel Zemser, MS, CCS
From sweet pastry fillings to savory almond-and-rice mixes, food scientists should be aware of all the unique processed versions of fruits and nuts and the applications that they work best in. Handling these often delicate ingredients with care will ensure optimal presentation as well as safety and flavor quality for the duration of that application’s shelf life.
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