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,...
