Delavau at #Cereals17

Delavau Food Partners exhibited at the American Association of Cereal Chemists International in San Diego on October 8-11, 2017, featuring clean label solutions for dough conditioning, shelf life, and more.


Additionally, Delavau organized the symposium “Clean Label Formulation: Strategies and Functional Aspects,” in which we discussed approaches to developing ingredients with improved functionality, with emphasis on their benefits for processability, finished product quality, and shelf stability.


Alejandro J. Perez-Gonzalez, our R&D Manager, gave a talk entitled “Effects of Clean Label Conditioners on Dough Rheology.” The presentation looked at two of Delavau’s clean label systems and how they can help adjust dough characteristics to improve processing and finished product performance. If you weren’t able to attend the symposium, but would like to know more on this topic and our R&D capabilities, get in touch.