An optimal batter, is not only about crunchiness, and a good quality of crunchy ingredients.Both convinced batter lovers and ocassional ones and, of course, those who make the raw materials […]
Read More… from Raw materials without additives for an optimal batter
Food has entered a fascinating and creative environment in which co-creation and open innovation in the food sector have the last word. And this reality places the consumer, the R&D&I […]
Read More… from Importance of co-creation and open innovation in the food industry
Food, like so much else, is not what it used to be. Terms such as lab-grown meat, animal protein and plant protein have become commonplace for many of the world’s […]
Read More… from Differences between lab-grown meat, animal protein and plant protein
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 […]
