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marketing insights, ). product launches are also keeping a steady pace of % growth year over year the last five years. many of these product launches have focused on high-protein, low-calorie and low-sugar products to take advantage of this guilt-free indulgence trend. non-dairy, plant-based and lactose-free...
bananas so i wouldn't have to use ice but it wasn't as thick as i like my smoothies. i love peanut butter but i guess i don't like drinking it. m... read more most helpful most positive least positive newest sarah jo k / / i used frozen chunked bananas so that i would not have to use ice. i also used lactose-free...
developed as an eco-friendly alternative to conventional milk. it's produced in the lab by combining cow dna with yeast and sugar to make casein and whey (milk proteins); plant-based fats and nutrients are then added. it tastes like milk that comes from cows and has the same nutrient profile—but is lactose-free...
calorie-free sweetness, inspired by nature our ingredients and innovations for processed and packaged foods are reducing salt, sugar (and fat) in everything from soups, to dairy products to bread - with no compromise on taste or performance. maxilact® is a lactase enzyme that not only makes dairy products lactose-free...
name paracasein , is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects. quality standard: ,edible casein index name specification protein(on dry basis) ≥ % moisture ≤ % tat ≤ % ash ≤ acidity ≤ °t lactose...