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Kerry research into plant-based alternatives reveals sustainability and health are top drivers for flexitarians, but taste is key to consumer preference. The findings are now available in a series of downloadable eBooks full of useful insights for Product Developers. more...
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New technology has made it easier to extract protein from sunflower meals without damaging the proteins, giving an ingredient with neutral color and bland flavor. Martin Schweizer, Burcon NutraScience explains the advantages this ingredient can offer to alt protein food manufacturers. more...
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Nuritas has built the world’s largest peptide knowledge base using its proprietary AI and genomics platform Nπϕ™ (Nuritas Peptide Finder). These peptides are validated in the lab and clinically tested, then scaled and patented before Nuritas takes them to market. more...
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UP.P™ or 'Ultimate Pea Protein' offers what no other pea protein can, a demonstrable visual appeal and superior functionality while providing a level of affordability that is attracting global attention from leading food manufacturers. more...
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VEGA™ Boost cultures can be used to create a unique fermented fava bean cream cheese alternative that can easily be tweaked by using flavors or spices that meet regional preferences for taste, texture, and appearance and in a formulation which can be allergen-free. more...
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