Meet our Expert Jane WANG, Food Application Manager at the Biospringer Culinary Center China. Jane answered our questions about her work and missions at Biospringer....
21 February, 2020 No comment
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. ...
02 November, 2020 No comment
“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”....
21 April, 2021 No comment
We have established a portfolio of dedicated yeast extract solutions in Asia Pacific (APAC). The objective is to help developers reduce salt in foods ranging from snacks, sauces, and seasonings, to plant-based meat alternatives....
22 April, 2021 No comment
*Our experts from Biospringer in Asia Pacific are part of a large network of food application laboratories called the Culinary Centers.
Located in Singapore, they possess strong yeast-based ingredients expertise, technical capability, regional market knowledge and Innovation to deliver tailor-made localized taste solution to our valuable partners and customers in the Asia Pacific.
At Biospringer, we create responsible taste. Our experts are committed to provide the most appropriate technical support to each and everyone of our willing customer.