by michel.infantes@hotmail.com | 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...
by michel.infantes@hotmail.com | 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...
by michel.infantes@hotmail.com | 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...
by michel.infantes@hotmail.com | 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...
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 | 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...