by michel.infantes@hotmail.com | Apr 2, 2025 | Industrial
Spent grains Brewer’s spent grains Brewer’s spent grains, or “beer spent grains,” are a by-product of beer making. They represent all the solid residues that remain after the extraction of sugar and starch from the cereals used during the...
by michel.infantes@hotmail.com | Mar 8, 2025 | Industrial
Chocolate substitutes Chocolate substitutes Chocolate is a very popular delicacy but one that is likely to become rare in the future. Indeed, the price of cocoa has risen dramatically in recent years. The reasons are related to climatic hazards and highly contagious...
by michel.infantes@hotmail.com | Jan 13, 2025 | Academic
Plant protein market Plant proteins Today, for many reasons, food products contain more and more vegetable proteins. This can be to improve the nutritional composition, to make products without animal ingredients, or to provide functionalities in...
by michel.infantes@hotmail.com | Nov 27, 2024 | Academic
Novel Foods Novel Foods For nearly 20 years, Europe has been integrating the notion of Novel Foods, more commonly known as “Novel Foods”. Under EU regulations, any food that has not been significantly consumed in Europe before May 1997 is considered...
by michel.infantes@hotmail.com | Nov 17, 2024 | Academic
Cultivated meat Cultivated meat For several years, researchers have been exploring the possibility of doing without meat, dairy products or eggs from the breeding or even slaughter of animals. The most exploited solution today is the replacement by plant-based...
by michel.infantes@hotmail.com | Nov 6, 2024 | Academic
AGAVE Agave Syrup For more than 10 years, Agave Syrup has been “in fashion”, it has arrived as a miracle solution for some and is often presented as a “good sugar”. It is believed to have a higher sweetening power than white sugar...
by michel.infantes@hotmail.com | Oct 23, 2024 | Academic
Intense sweeteners Intense sweeteners A sweetener is a product or substance that tastes sweet. Sugars are, of course, sweeteners, but the molecules used to replace them are also sweeteners. This is the case for bulking sweeteners (Polyols) described in a previous...
by michel.infantes@hotmail.com | Oct 18, 2024 | Academic
Sourdough Bread Sourdough Sourdough bread is the oldest method of making bread used in bakery. Although, since the industrial production of baker’s yeast at the end of the 19th century, the “baguette” and white bread have become essential,...
by michel.infantes@hotmail.com | Oct 3, 2024 | Academic
Polyols Polyols Food manufacturers have been trying to reduce sugars for decades, under the injunctions of health authorities, political and regulatory constraints and consumer demand. A family of additives are widely used, particularly in confectionery, low-fat cocoa...
by michel.infantes@hotmail.com | Sep 19, 2024 | Non classé
Sugar in food Sugar Sugars have become a health problem, not by their nature, because we need them, but by their overconsumption, especially by children. According to the French Society of Nutrition, already in 2017, 83% of children consumed more sugar than the World...
