protein
Gelatin: a natural ingredient, valuable for gastronomy and confectionery
• Gelatin is a widely used ingredient in the food, pharmaceutical and cosmetic industries. Due to its unique gelling, stabilizing and emulsifying properties, gelatin plays a key role in creating...
Something sweet but also healthy? The year 2024 proves that it is possible!
• Following the trend of healthy eating, manifested globally, in 2024 and sweet snacks become functional foods through reformulation. Adding probiotics, protein and fiber and reducing or completely eliminating sugar and…
Lupine flour - multiple benefits for health, but also for the environment
• Lupine flour is increasingly making its presence felt among alternative flours, alongside millet, sorghum and fava beans. The benefits we get from grains and wheat in...
Sorghum, a gluten-free alternative to wheat flour
• Sorghum flour can be used to prepare healthy bakery products Sorghum, the fifth most cultivated cereal in the world, after rice, wheat, corn and barley, is starting to be appreciated...
White mustard can replace preservatives in bread better and cheaper
The study published by researchers from the Department of Food Chemistry and Toxicology of the University of Valencia demonstrates that the bran resulting from grinding white mustard seeds has an antifungal effect...
The new official global definition of a whole grain food
The WGI Global Whole-Grain Food Definition, the International Working Group on the Development of the Definition of Whole Grains, this month released the official definition of what constitutes a "whole-grain food" to...
