Proteins

90 Results

From Field to Table: Discover an Integrated Approach to Plant-Based Meat

Roquette | Recorded the 17-Nov-2020 | Webinar

Food means togetherness. This is true for families at the dinner table, and it is true for innovators working together to find more sustainable ways to...

Griffith Foods research finds millions of casual meat reducers, barely detected by food industry.

Griffith Foods | 22-Sep-2020 | Technical / White Paper

The Griffith Foods Team secured opinions, insights, and data from some 4000 consumer residents in the UK, Germany, France, and the Netherlands. The results...

Top 10 Global Food & Beverage Texture Trends

CP Kelco | 16-Sep-2020 | Technical / White Paper

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick...

Free guidebook to proximate analysis of food

BÜCHI Labortechnik AG | 20-Apr-2020 | Technical / White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

A matter of taste. Your protein - proudly green!

Symrise | 09-Dec-2019 | Business Advice

Consumers are looking with increasing delight for food and beverages featuring alternative proteins.

Hence, they are increasingly choosing...

How to find textural perfection in meat alternatives

Stable Micro Systems | 25-Mar-2019 | Technical / White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Impact of the new Novel Food process on applicants

Pen & Tec Consulting Group | 11-Mar-2019 | Technical / White Paper

A year after its implementation, this technical paper questions whether changes to the novel food regulation have brought about positive improvements to...

Functional solutions for Health & Nutrition by Solvay

Solvay Aroma Performance | 20-Dec-2018 | Business Advice

Health & Wellness / Nutritional food applications are facing key challenges around taste, linked to the high protein content (pea, soy, whey among...

The unrivalled potential of gelatine

Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Plant-based alternatives to thrill your tastebuds

Tereos Starch & Sweeteners Europe | 25-May-2018 | Technical / White Paper

Tereos has launched a range of delicious, 100% plant-based solutions for the food industry. Sauté Végétal is the first example of this new range of high-protein...