Protein mix could increase emulsion stability
New research suggests that mixing different protein emulsifiers could create more stable emulsions – reducing the need for surfactants.
Archives for August 16, 2010
Review finds reasons for standardised welfare labelling
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.
Puratos launches chocolate-based healthy snacking recipes
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.
Too much red meat may boost heart failure risk
Eating too much red meat may increase the risk of heart failure by 24 per cent, according to a data from American male physicians.
Special edition: Meat substitutes
Where’s the beef? The cutting edge of meat substitute innovation
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.