by michel.infantes@hotmail.com | Jun 12, 2026 | Industrial
Beany taste One of the disadvantages of plant-based proteins when used in food recipes is the aftertaste they bring. Even if, since the 70s, when the first soy-based desserts appeared, these taste problems have been greatly improved, they remain. Plant-based protein...
by michel.infantes@hotmail.com | May 20, 2026 | Industrial
Gluten Free Products The gluten-free products offered by supermarkets have the advantage of offering an alternative but at the price, very often, of a formula very rich in additives.Indeed, gluten plays a major role in the formation of the texture of bakery products,...
by michel.infantes@hotmail.com | Mar 18, 2026 | Academic
Personalized Nutrition During the last Food Expo , S.I.A.L in Paris, a focus was put on Personalized Nutrition, a recurring topic in Nutrition (congresses, trade shows, articles). Here is a summary: Personalized nutrition refers to all food offers that are adjusted to...
by michel.infantes@hotmail.com | Nov 5, 2025 | Industrial
Mycelium Mycelium Among the alternatives to meat, Mycelium is increasingly cited. But what are we talking about? The mycelium is the set of filaments that make up the vegetative part of mushrooms. This is also known as “white felting”, which for forest...
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...
