Les fabricants ont surtout recours à des légumes, légumineuses et des graines, mais l’arrivée de protéines de champignons, d’algues ou d’insectes pourraient aussi révolutionner les formulations dans les décennies à venir. Read more
Measuring functionality in a non-biased way by independent experts is therefore essential! Read more
Designed for a 40 L/H evaporating flow rate, it is the perfect device for food matrices low temperature concentration. Read more
InDIRECT is a European applied research project that is exploring new value chains based on underspent organic side streams Read more
Technological innovations in vegetable protein processing: what are the advantages for legumes Read more
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 … Read more
