revyve opens new facility in Netherlands kickstarting commercial production of its high-performance baker’s yeast WAGENINGEN, THE NETHERLANDS – FoodTech pioneer revyve, B.V. launches its next-generation gluten-free ingredient line made from baker’s yeast. The new egg replacer delivers excellent texturizing functionalities and is fully neutral in flavor and color. This launch will accelerate revyve’s expansion into new food categories, fulfilling demands for clean-label, sustainable … [Read more...] about New yeast-based texturizer holds eggless answer for gluten-free products
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High-Protein, Gluten-Free Pasta: Chula’s Research to Ensure the Good Health of Gluten-Intolerant People
A faculty member of Chulalongkorn University's Faculty of Science has researched and developed high-protein, gluten-free pasta noodles for gluten-intolerant health lovers. For noodle lovers, pasta is one popular item with its chewy yet soft texture and delicious taste. However, not everyone can fully enjoy pasta due to intolerance to gluten, a type of protein commonly found in wheat products, including pasta. "Studies show that some consumers are intolerant to gluten and are unable to … [Read more...] about High-Protein, Gluten-Free Pasta: Chula’s Research to Ensure the Good Health of Gluten-Intolerant People
