IBIE Takeaways: Judith Van Peij-Visser, Innovation Manager at DSM, on Better Texture and Nutrition

Judith Van Peij-Visser, Innovation Manager, Baking Confectionery at DSM, tells us about the latest developments in enzymes and explains how their products can improve the texture and nutritional profile of certain baked goods, while at the same time reducing food waste by increasing shelf-life.