Lawrence Livermore National Laboratory in California achieved a milestone in nuclear fusion research: a ‘net energy gain’, a fusion reaction that produced more energy than it took to create.
Sciences
Campden BRI is looking for partners to help with new research aiming to improve the range of foreign bodies that can be detected in food. The researcher designed practical trials to evaluate the potential of new technologies for detecting a range of foreign bodies in various foods.
By Dr. Torsten Zense, Food Technology Manager, R&D and Marketing, DIOSNA Dierks & Soehne GmbH There is more to a…
By Tobias Fitzel (ttz Bremerhaven), Michael Lütjen (BIBA), Juan Daniel Arango (BIBA), Michael Freitag (BIBA), Florian Stukenborg (ttz Bremerhaven) Ensuring…
The Lesaffre Campus was officially opened in the municipalities of Marcq-en-Baroeul and Marquette-lez-Lille, the company announced on October 13.
By Dr. Julien Huen, ttz Bremerhaven Resource scarcity is affecting nearly all sectors of the economy worldwide, with the baking…
By Gary Tucker, Fellow, Campden BRI One of the popular uses of vacuum cooling is for laminated pastry products. Campden…
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
To achieve net-zero, it is necessary to manage the complete life cycle of products by considering and calculating all emissions along the chain, both to and from the atmosphere.
Baking soda or baking powder is the most common carbon dioxide (CO2) source and is used to obtain aerated cakes, for example. Mixing the batter under CO2 pressure is an alternative to using baking powder.