Tag: Food Science
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What are the health advantages of plant-based proteins versus animal-based proteins?
– Years ago, many of us only knew a few people who claimed to be vegetarians,...
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PreScouter Case Study: “Clean Label” Ingredients for Flavor Enhancement
– The following is a case study report of the work that was carried out by...
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Feeding the World With Higher Yielding Crops
– Very simply, crop yield is the amount of crops produced per unit space (usually hectare)....
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Phage in Food: Innovation or Contamination?
– Perhaps, phage in food is both an innovation and a contamination. Bacteriophages are the most...
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A Natural Dairy Thickener with Probiotic Potential
– After decades of research, a natural polymer called Ropy 352 has been commercialized by Oregon...
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How Nice Fruit Achieved the Impossible: Fresh Frozen Fruit
– Nice Fruit is an example of how universities can be the source of revolutionary innovations...
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Myceliation: An Alternative Approach to Naturally Solving Taste Defects
– When it comes to handling taste defects, such as a bitter taste in coffee or...