“Soy, beany, green, and other off-notes are naturally present in plant-based proteins" notes Vicky Tio, Biospringer Senior Food Technologist. “These are common technical challenges faced during the development of meat analogues”....
For us at Biospringer, 2021 marks an exciting turning point in our history and brand story as a whole. We’ve been leading the way...
Discover 10 reasons to choose yeast protein compared to other alternative proteins available on the market on our short infographic!...
Pauline Spolaore, Bioprocess Team Manager and R&D Coordinator answered a few questions for the International Day of Women and Girls in Science...
Low-meat diets are now the most popular daily diet in the world. The fastest growing lifestyle movement behind this is veganism...
Meat analogue, also known as meat substitute or mock meat, is not new in Asia. The introduction of meat analogues emerged in 6th century AD, influenced by the restricted diet from Chinese Buddhism back in those days. ...
Many food categories are impacted by salt reduction. Snacks is one category with the highest percentage of product launches with a reduced salt claim....
Francisco Andre agreed to explain why, according to him, our Culinary Center application laboratory is today the partner in our customers success....
There is wide space for plant alternatives on the dairy market provided that these products keep the richness and creaminess of standard formulas....