by michel.infantes@hotmail.com | Jan 26, 2023 | Academic
Soybean fermented foods Soybean fermented foods are a good source of proteins and nutrients Buddhism expansion (first century of our era) from India to China, Japan and other Asian countries, seems to coincide with the development of many plants based fermented...
by michel.infantes@hotmail.com | Oct 12, 2022 | Industrial
LINKEDIN : SCIENCE 2 FOOD PROFESSIONAL PAGE Since 2020, just after being created, Science 2 Food got its own LinkedIn page. This Science 2 Food page is linked to its founder personal page. Michel Infantes, the founder of Science 2 Food, administrate this page...
by michel.infantes@hotmail.com | Sep 11, 2022 | Industrial
Vegan, gluten-Free/Clean labelling :paradox Consumers are more and more sensitive to natural aspect of the foods they buy. For instance, 77% of French people want to be aware about origin and content of products. Consumers want more natural and healthy products...
by michel.infantes@hotmail.com | Jul 29, 2022 | Academic
Competitivity Clusters In France, a competitivity cluster regroup companies of various sizes and scientific, educational, and economical partners in a defined geographical. The role of such a structure is to enhance synergies around a specific sector of activity. The...
by michel.infantes@hotmail.com | Jun 2, 2022 | Industrial
Vanilla flavor : Natural or not ? Food flavors regulatory aspects : Vanilla case We often believe, when reading “Natural Flavor” on a pack, that this aroma is directly processed from the natural raw material known for this flavor. But it can be, in fact, an aroma...
