Company Case Study | Malic and Fumaric acid: Flavor, Function and the power of sour!

Acidulants find themselves lower on the list of ingredients on food labels. Though used in small doses, they can have a huge impact on the flavor, function and the quality of your finished products.

In this talk we will discuss the unique features of Bartek's primary acidulants and their impact on various aspects of food formulations. These aspects include; working with functional ingredients, gelation, minerals and organoleptics. We will also cover the impact on finished product consistency, quality and shelf-life stability.

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This session will be recorded on site and will be made available for on-demand viewing from 8th December 2025 till 16th January 2026.