Carbon emissions can be significantly lowered by replacing chicken with beef, and plant milk with cow’s milk, new research finds – which also means a healthier diet. According to a new study co-authored by a Tulane University researcher and published in the journal Nature Food, making such simple substitutions could reduce the average American’s carbon footprint from food by 35%, while also boosting diet quality by between 4-10%.
By Dimitrios Argyriou, Food Scientist and Managing Director, Grainar Bread-making is a scientific symphony of physical, chemical, and rheological processes….
By Dr. Julien Huen, Imke Matullat, Dennis Fehner, ttz Bremerhaven A systematic approach to fast and economical problem resolution. It…
By: Lena Bosc-Bierne, Food Applications & Products Manager, KPM Analytics An internationally recognized method exists to characterize the water absorption…
An internationally recognized method helps characterize the water absorption capacity with ease and efficiency. Like many baked products, cookie flavor is an essential aspect of overall quality, as is their texture and appearance.
Queen Margaret University’s food experts have developed a new plant-based, clean-label ingredient to replace palm fat in a wide variety of products across the bakery sector, such as cakes and biscuits. This development could reduce dependency on palm-based ingredients.
Margarine has been a key ingredient in fine pastries for decades, with dedicated products being offered for nearly every single application. An interesting contender is analyzed for its opportunities in baking: liquid oil.
Reformulating baked goods to have a lower sugar content must take into consideration the taste of the final products, as well as replicating sugar’s functional benefits. Predough processes are up to both tasks.
