US EditionChoosing the Right Ingredient: Resistant Maltodextrin vs Maltodextrin in Functional Food Manufacturing
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Choosing the Right Ingredient: Resistant Maltodextrin vs Maltodextrin in Functional Food Manufacturing
In today’s competitive food manufacturing landscape, business owners and R&D teams are under constant pressure to innovate without compromising on health standards, functionality, and profitability. A growing number of brands are pivoting toward functional ingredients that not only support health-conscious consumers but also ensure consistent product performance in large-scale production. One such pivotal decision is choosing between resistant m…
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