A study has found that adding skins and seeds to tomato sauce increases the levels of bioactive compounds, whilst the inclusion of vegetables provides an additional nutritional benefit
A study has found that adding skins and seeds to tomato sauce increases the levels of bioactive compounds, whilst the inclusion of vegetables provides an additional nutritional benefit
Postbiotics are emerging as innovative functional ingredients for the food industry, thanks to their stability and versatility. From microbiological safety to health benefits, they offer new application opportunities in various matrices, with development prospects linked to technology and regulation.
According to a study, targeted enzymatic hydrolysis makes it possible to positively modulate the microbiota, paving the way for the development of functional ingredients capable of supporting consumers’ health and well-being
The spray coating method ensures a more uniform finish with less waste and at processing speeds suitable for industrial production
The results of a study show that cocoa butter is the most effective fat in terms of maintaining structure, although it has a significant impact on sensory perception
The results of a recent study highlight the promising potential of whey as a sustainable alternative to water in bread-making, offering functional benefits and an opportunity to make better use of this dairy by-product
The hydrocolloids used in the industrial production of ketchup are exposed to acidic pH levels, heat treatment and shear stress. The results of a study demonstrate the high chemical and functional potential of quinoa as a rich, high-quality source of starch for this product category
The results of a study highlight the potential of combining affordable imaging tools with machine learning techniques to provide an objective and efficient assessment of meat quality
Nature-inspired strategies not only focus on improving the performance of materials, but also introduce innovative concepts that inspire researchers to develop different and cutting-edge solutions
An LCA study analyses seven beverage packaging formats and their impacts
The results of a study indicate that enrichment with this ingredient significantly improves their nutritional profile
A new format that intercepts informal occasions and consumers more open to innovation
