The Spanish brand specializing in bakery for celiacs turn to the fiber of the olive seed to obtain elasticity without having to use synthetic gums solventing the biggest problem of gluten-free doughs.
Functional food, fortified, supplemented … What is the difference? And is it just a question of marketing or do they really produce health benefits? This article clarify doubts.
Learn about the history of Nutexa and its current role in the natural ingredients market through Gonzalo Bas, owner and technical director of the company.
With this post we are going to try to resolve any possible doubts about natural extracts and to explain why they are so value-related and the ultimate ingredient. Let’s start!