Michigan Desserts

5
Conversion of scratch gold standard to quick prep dry mix
Cost optimization
Conversion of expensive prepared RTU sauces to affordable dry mix
Salt reduction
Cleaner labels
Partially hydrogenated oil elimination
Trans-fat elimination
Fat reduction
Freeze/thaw stability
Extended refrigerated stability
Design for cook in bag
Microwave cooking/baking
Artificial color/artificial flavor elimination
Whole grain fortification
Protein fortification

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