In the Bakery & Snacks news! | FUDI Protein

https://wefunder.com/feed/350772

Published at: 2026-07-10 19:04:02 UTC

Author: Udi Lazimy

Subject: FUDI Protein

As an excellent emulsifier, gelling agent and foaming enabler, one of RuBisCO's greatest strengths is as a 1:1 replacement for egg white protein in baking and confectionary applications. Definitely a HUGE selling point. This is why I'm so pleased ...

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