High pressure processing (HPP) will be the most commercially important food processing technology for European industry in the next ten years, according to new data.
The use of electrospinning technology could help create nano-sized protein strands that are able to better mimic the texture and bite of meat, say experts from TNO.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
Adding carrageenans to egg white ovalbumin improves the gelling
ability of the egg protein and could spark a "great interest using
liquid egg as gelling agents", says research from Spain.