Nowadays we can speak of a society that is governed by trends, some of which stay and some of which do not. One of the most consolidated is that of […]
Read More… from How raw materials are key in protein breadings
Bread has been a staple food in the human diet for thousands of years and gluten has been linked to the history of bread since its beginnings as an inseparable […]
Read More… from How the bakery industry responds to gluten intolerant and coeliacs
Heat-treated flours and starches are used in the production of food solutions with similar objectives and different results.The choice of one or the other is determined by its suitability for […]
Read More… from Heat-treated flours or starches, what to use?
The development of new food lines with functional ingredients is revolutionising the food industry, the everyday act of eating and the concept of healthy eating. By 2020, the global functional […]
Read More… from Development of new food lines with functional ingredients
