New cracker/snack textures

by Staff
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The textures of baked crackers and fabricated snack chips can be tailored to range from delicate and crispy to bold and crunchy, including a
new "in between" texture region that National Starch Food Innovation has trademarked Crinchy. By mapping the sensory attributes of the texture region, the company’s product developers can identify market opportunities now and in the future. Application specialists offer their expertise to customers. Phone (800) 797-4992; Web www . foodinnovation . com

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