This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Presenters at Prepared Foods' R&D Applications Seminars gave formulation advice for meeting consumer demands for healthy, higher protein snack offerings
October 24, 2017
Diana Seevers, senior application scientist, DuPont Nutrition & Health, focused her seminar topic, healthy snacking, on the benefits and challenges of adding minimally processed protein.
