Reduce fat and cholesterol content with CEAMSA’s CeamFibre®
(Posted on 20/11/17)
Join Cornelius at Food Matters Live and discuss improving the quality and freshness of your products by introducing CeamFibre into egg-based products and how this innovation can act as a fat replacer in food products, without reducing sensory characteristics.
Food Matters Live runs from 21st to 23rd November 2016 at the ExCeL, London. To register, click here