Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
The British Meat Processors Association (BMPA) is optimistic it can persuade the UK’s Food Standards Agency to change its guidance on use-by dates on red meat products by October.
A new study gives insight into what an ideal snack looks like to people without being biased by the loaded associations that come with labelling food as ‘healthy’ or ‘unhealthy’.
Arla Foods Ingredients has launched the first ever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products.
