Clik here to view.
Proteins: a source of clean label ingredients
Consumer awareness of additives drives the industry to launch natural and/or clean label products. Products without added flavours and colourings or with only natural flavours and colours are well...
View ArticleClik here to view.
The role of microstructure in texture perception
Foods are eaten not only for their nutritional value but also for the pleasure of eating. Food producers reformulate their products to comply with consumer trends on fat, salt and sugar reduction as...
View ArticleClik here to view.
From waste product to food ingredient: The extraction of abundant plant...
Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very...
View ArticleJuiciness enhances the perceived saltiness of meat products
Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top...
View Article
