A new generation in food: fish analogues
Although they may not yet appear in our lives with the familiarity of other products made from vegetable protein, fish analogues are already here. The presence of meat analogues in […]
Although they may not yet appear in our lives with the familiarity of other products made from vegetable protein, fish analogues are already here. The presence of meat analogues in […]
The careful choice of ingredients for food production is, without a doubt, a professional and ethical obligation for companies in the food sector. In the case of baby food, it […]
Protein batters made with top-quality raw materials at source live between two parallel realities that can and do converge. On the one hand, they are an object of desire that […]
Read More… from Coated products that provide a good protein supply
Stabilised flours are the research response to the food industry’s demand to prevent rancidity and extend the shelf life of foodstuffs. Because food production companies need top quality ingredients at […]
Read More… from What are stabilised flours and how to avoid rancidity?
Protein, dry or wet, of plant origin is the basis of meat analogues, foods that have the protein content, appearance, texture and taste of meat but without a trace of […]
Flours, a basic ingredient in the industry for obtaining various food solutions, acquire specific qualities when they are subjected to a heat treatment process, when they are converted into heat-treated […]
Read More… from Differences of heat-treated flours according to their end-use application
We are attending to an authentic revolution in the food industry, a revolution in which vegetable pea protein is emerging as a more complete food alternative to animal protein. It […]
Read More… from Vegetable pea protein revolutionizes the food industry
The decline in meat consumption is a fact. The increase in the consumption of animal protein analogues is another. Animal proteins are no longer at the top of the food […]