Yeast

Yeast

by | May 3, 2023 | Academic

Yeast Baker Yeast We will only talk about real biological yeast. This is not the place to talk about other leavening agents such as baking soda. These powders are mixes of salts (sodium bicarbonate, ammonium bicarbonate, etc.) providing gas for dough expansion during...
Vitaconnect Event

Vitaconnect Event

by | Apr 7, 2023 | Academic

Vitaconnect Event Vitaconnect Event – 6 april 2023   Science 2 Food has been attending Vitaconnect, the big Vitagora event. This event was taking place together with the annual general assembly. The program was including conferences, thematic workshops...
Spirulina

Spirulina

by | Mar 21, 2023 | Academic

Spirulina Spirulina is not an alga No, Spirulina is not an alga based on the classification of living things. Spirulina is often studied within the seaweed group of blue algae (Cyanophyceae) along with red alga (Rhodophyceae), green algae (Chlorophyceae), and brown...
Novel Food

Novel Food

by | Mar 1, 2023 | Academic

Novel Food Novel Food expert Science 2 Food has been validated as expert for Novel Food evaluation process by BPI France (Banque Publique d’Investissement France / France Public Founding bank) By this process, when a French company works with Science 2 Food on Novel...
Soybean fermented foods

Soybean fermented foods

by | 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...
Competitivity clusters

Competitivity clusters

by | 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...