Consumers are looking for convenience in foods that provide homemade textures with simple ingredient decks. Qualities such as viscosity, opacity, mouthfeel, shelf extension and stabilization are critical to product success, but reformulating and repositioning mainstream products to carry a clean label declaration isnt easy. Whether a sauce, soup, frozen dessert or refrigerated entrée, the product must meet consumer expectation on many fronts, including taste and texture. Natural gums and starches can help bridge the gap.

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