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Posted on November 30, 2022
From healthy and functional ingredient to health-giving product
Posted on November 16, 2022
Using bio-purification to increase the value of plant proteins
Posted on November 2, 2022
Unlocking microbial functionality to understand the impact of functional ingredients
Posted on October 13, 2022
Meeting consumer expectations for meat alternatives
Posted on September 28, 2022
Surviving the energy crisis through sustainable processing
Posted on September 28, 2022
Improving skin health with microbiome modulators
Posted on September 1, 2022
Gut health: a market on the rise
Posted on August 23, 2022
Food fermentation – modern applications for an ancient technique
Posted on July 5, 2022
OLEAF4VALUE: targeted ingredients from olive leaf biomass
Posted on June 19, 2022
Reducing fouling during food and ingredient processing
Posted on May 30, 2022
Rapid screening for probiotic bacteria
Posted on May 19, 2022
The ‘next generation’ of plant-based drinks: protein parity

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