10th Food Proteins Course
Date
15 Jul 2015 - 17 Jul 2015
Location
Organizer
Bridge2Food
Website
Functional Ingredients
Fi Asia 2025 live: Ingredion explores texture, taste & sugar reduction trends in Asia Pacific
Ingredion highlights the culturally diverse markets in Asia Pacific with notable differences between Southeast Asia, China, and Japan in terms of texture, taste, and health expectations. Food Ingredients First speaks to the...
Functional Ingredients
Green oil: NoPalm-Milcobel deal unlocks whey permeate to create sustainable palm fat substitute
NoPalm Ingredients is partnering with Belgian dairy cooperative Milcobel to scale the production of circular and sustainable palm oil substitutes using fermentation. This move comes as palm oil production grapples with concerns...
Functional Ingredients
Perfat Technologies CEO: Substituting traditional solid fats with healthy lipid-based solutions
Finnish start-up Perfat Technologies has raised €2.5 million (US$3 million) in Series A financing to scale its fat alternative, which transforms liquid vegetable oils into solid, functional fats. The company is poised to...
