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How to better control undesirable microbes in the food industry

20-10-2018

How to tackle undesirable microbes in foods, in particular bacterial spores?

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Protein, from source to digestibility: important for healthy ageing

18-10-2018

The 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

10-07-2018

Knowing 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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