Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.
emulsifiers
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’…
Corbion signed an agreement with private equity firm Kingswood Capital Management for the sale of Corbion’s emulsifier business. Based in Los Angeles, Kingswood will acquire the emulsifier business from Corbion for USD 362 m.
By Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by…
Judith van Peij has been with Royal DSM for 10 years, and has been the Innovation Manager for Baking &…
