The chapter “Design Thinking” (Automation, Science and Technology, 2021 – a book published by Food2Multimedia GmbH) describes how design thinking could improve this change process in industrial-scale manufacturing environments.
By Dr. Julien Huen, ttz; Dr. Tina Bohlmann, ttz; Jessica Wiertz, Brabender Improving the profiles of baked goods benefits from…
As food producers return to consuming palm oil due to the sudden shortage of sunflower oil, it is important to understand the impact of saturated fats in daily diets. Palm oil was once replaced because it bears a certain presence of saturated fats.
EFSA’s scientists have completed a comprehensive safety assessment of sugars in the diet and their potential links to health problems. The study concluded that “intakes of added and free sugars should be as low as possible as part of a nutritionally adequate diet.”
Adults who regularly consume more legumes, cereals, bread, and grains have less severe COVID-19 symptoms, according to a study led by the Centro Universitario de la Costa, Department of Medical Sciences.
Large amounts of bread are wasted every year and are at most used for biogas production, with opportunities to reuse it, according to Sweden’s first quantitative study, undertaken by Pedro Brancoli.
Choline Chloride is able to act as a substitute for salt (NaCl). Choline (E1001) is presented as an emulsifier in the additive list of the EU commission. It also includes B4 vitamin.
Titanium dioxide (E 171) is no longer considered safe, according to the updated ESFA evaluation. Rigorous methodology and new data helped fill in data gaps and conclude that genotoxicity concerns cannot be ruled out.