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How to better control undesirable microbes in the food industry
20-10-2018How to tackle undesirable microbes in foods, in particular bacterial spores?
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Protein, from source to digestibility: important for healthy ageing
18-10-2018The biggest challenge is developing high-protein applications with the right properties (structure, texture, flavour, digestibility) without increasing the food product’s carbon footprint.
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Developing flavours and products using fermentation
10-07-2018Knowing that the final products of both coffee and cacao are the result of fermentation seems like basic information. However, most consumers are not aware that the final product is a result of natural fermentation, which is essential to final flavour formation.
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