Francophone Meetings on Legumes
Technological innovations in vegetable protein processing: what are the advantages for legumes En savoir plus
Publications associées à teddy
Rencontres Francophones sur les Légumineuses
Les innovations technologiques dans la transformation des protéines végétales : quels atouts pour les légumineuses ? En savoir plus
Powder post-processing for optimized ingredients production
Ingredients resulting from the fractionation of plant materials, are very often commercialized and used as powders. The usage properties of these powders depend not only on their chemical composition but also on their physical properties: wettability, agglomeration, fluidity, density, etc. If it is possible to optimize the production process … En savoir plus
Post-traitement des poudres pour la production d’ingrédients optimisés
Les ingrédients issus du fractionnement des matières végétales sont très souvent commercialisés et utilisés sous forme de poudres. Les propriétés d’usage de ces poudres dépendent non seulement de leur composition chimique mais aussi de leurs propriétés physiques : mouillabilité, agglomération, fluidité, densité… S’il est possible d’optimiser le procédé de production … En savoir plus
Plant-Based Proteins Are Gaining Dollar Share Among North Americans
Historically, consumers would gravitate toward meat to meet their needs for protein. And while a majority of North American consumers still choose meat as their primary source of protein, plant-based options are gaining traction. Notably, a recent Nielsen global survey found that 23% of consumers want more plant-based proteins on the shelves. En savoir plus
How Food Manufacturers are Embracing Plant-Based Meats
Why should food manufacturers implement plant-based meats into their product line? Consumers have become more health conscious and the demand for plant-based meats is on the rise. Sustainability is also top of mind for consumers and plant-based meats have a positive impact on the environment. En savoir plus