Secrets of world-class bakery emulsifiers to be revealed at IBIE 2022 Palsgaard is showcasing the power of its whipping-active emulsifiers to reduce the egg content of cake recipes – allowing significant cost reductions. Earlier this year, wholesale egg prices in the US reached their second highest level ever. With eggs accounting for as much as 30 percent of cake recipes, industrial bakers have been hit particularly hard. Solving this problem will be the focus of a Palsgaard … [Read more...] about Palsgaard helps cake manufacturers crack high egg prices
sustainability
Students across Asia Pacific challenged to take plant-based food to the next level
Participants in the ProVeg Food Innovation Challenge can win cash awards totalling $10,000 College and university students across the Asia Pacific region are being encouraged to take part in a unique and exciting competition to further develop plant-based food products. Launched today, the ProVeg Food Innovation Challenge APAC 2022 is run by global food awareness organisation ProVeg International to encourage students to accelerate plant-based food innovation. Cash prizes totalling up to … [Read more...] about Students across Asia Pacific challenged to take plant-based food to the next level
Fungi-based protein healthier and greener alternative to plant-based meat
Scientists from NTU Singapore’s Food Science and Technology (FST) programme have developed a technique to cultivate a fungi-based food product that could serve as a healthier, better tasting and greener alternative to plant-based protein. The fungi used to cultivate the product are grown from a base of nutrient-rich common food waste, which infuses the fungi with more essential nutrients, such as protein, iron, and amino acids. This makes them more nutritious than ingredients commonly … [Read more...] about Fungi-based protein healthier and greener alternative to plant-based meat
