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Marina Di Migueli, global marketing director for Starch, Protein and Mouthfeel at Tate & Lyle, explores how the younger generation of consumers is shaping the latest in innovation.
The mouthfeel movement took over summer – But what’s next for texture innovation?
Marina Di Migueli at Tate & Lyle, reflects on the 'summer of mouthfeel' and how the texture movement continues to reshaping the way we eat, drink and indulge.
Fry-day feeling: Inside the crispy business of air fryers
From cult gadget to kitchen staple, the air fryer is heating up home cooking as brands battle for the crispiest crunch and cleanest cook. FoodBev explores.
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