Polyols

Polyols

by | Oct 3, 2024 | Academic

Polyols Polyols Food manufacturers have been trying to reduce sugars for decades, under the injunctions of health authorities, political and regulatory constraints and consumer demand. A family of additives are widely used, particularly in confectionery, low-fat cocoa...
Legumes (pulses)

Legumes (pulses)

by | May 4, 2024 | Academic

Legumes (pulses) Pulses Legumes (pulses) are very important plants for agriculture and for animal and human nutrition. In botany, it is the Fabaceae family (Faba = Bean in Latin) which is one of the largest families of flowering plants. They are also called...
Packaging and Naturalness

Packaging and Naturalness

by | Jun 15, 2023 | Academic

Packaging and Naturalness The role of packaging in product naturalness On June 14th, Michel Infantes, head of Science 2 Food, has made a presentation to Vitagora company members. The topic was  Packaging role in product naturalness. Following items were shared : Pack...
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...