10th Food Proteins Course
Date
15 Jul 2015 - 17 Jul 2015
Location
Organizer
Bridge2Food
Website
The Course "Food Proteins: Properties, Functionalities & Applications" is designed to give participants a theoretical and practical overview of vegetable and animal proteins currently available for food applications and to provide hands-on information about their properties and functionalities.
Functional Ingredients
FDA authorizes Lallemand vitamin D2 baker’s yeast for US food fortification
Lallemand has secured US FDA authorization for its vitamin D2 inactive baker’s yeast ingredient, providing fortification and product innovation opportunities for manufacturers. F&B companies in the US can now use the Lalmin Vita...
Functional Ingredients
Healthy snacking evolves as protein, fiber, functionality and convenience drive innovation
The definition of “healthy snacking” is evolving. Where healthier choices were once largely associated with cutting calories, fat, sugar, or salt, consumers are increasingly looking for snacks that deliver a positive nutritional...
Functional Ingredients
Abolis CEO: How microbial intelligence reduces food fermentation trial-and-error
F&B manufacturers using fermentation and other microbial processes can produce large amounts of biological and process data, yet still struggle to understand why these systems behave a certain way, what to test next, or whether a...
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