Proteins

Soy quality up on 2002

Soy quality up on 2002

US soybean prices may well have soared in recent months but
companies using the raw material may find some comfort from a new
survey that indicates the quality is superior to last year.

Europe's food industry steady

Europe's food industry steady

In the wake of terrorist attacks in the US on September 11, 2001
Europe's manufacturing industries have taken a knock but figures
released this week reveal that the food industry is managing the
course, registering a 'light...

A tastier soy-based bread

A tastier soy-based bread

The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.

Follow us

Product Innovations

Plant-based innovation with oats

Plant-based innovation with oats

Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look...