bbi-2024-02-An ancient grain with a bright future
By Dimitris Argyriou Spelt has been making a comeback among consumers’ favorites, propelled by scientific evidence and the perception that
Tag: hydrocolloids
Sustainable baking: flatbreads
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.
bbi-2024-01-Around the world with flatbreads
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’
bbi-2023-01-Egg replacement challenges and solutions
By Jo Baker-Perrett, Microstructure Lead, Campden BRI Eggs are highly functional ingredients and can be difficult to replace, especially by
