News & Analysis on Food & Beverage Development & Technology
Welfare labelling of animal-based products and reliable monitoring methods could help meet growing demand for specific consumer segments, and promote higher incomes for those welfare food supply, according to a review.
New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants.
Special edition: Meat substitutes
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.
Puratos has combined ingredients from its three sectors – bakery, patisserie and chocolate – to develop new ‘healthy snacking’ concepts for its customers in the food industry.
Eating too much red meat may increase the risk of heart failure by 24 per cent, according to a data from American male physicians.