Understanding Bread Flavour
Date
18 Mar 2002 - 19 Mar 2002
Location
Organizer
AACC-Europe
Functional Ingredients
Borage oil by-product emerges as novel plant protein for food and feed
Global ingredient and process technology firm POS Biosciences Corp has published new peer-reviewed research on the protein composition and functional properties of borage pressed cake, a by-product of borage oil extraction. The...
Functional Ingredients
How Unilever is using AI to stay visible in a new era of food discovery
The battle for consumer attention is no longer confined to supermarket aisles or search engine results. Increasingly, it is taking place inside AI-powered search tools, voice assistants, and large language models that are shaping...
Functional Ingredients
Health-forward F&B: Ingredients move from better-for-you to “more per bite”
Food and beverage innovation is entering a new phase. Over the next decade, health-forward products will be judged less by isolated claims and more by how effectively they support multiple aspects of well-being at once —...
