research
A healthy dessert with real benefits for digestion – Yogurt with mint jelly
• Yogurt with mint jelly is an innovative product that combines the properties of probiotics with the beneficial effects of the mint plant, resulting in a light, aromatic and digestion-friendly dessert. Yogurt is one...
Coconut oil: the secret to a more elastic, tastier, healthier bread
• In search of alternatives that improve the taste, texture and nutritional value of bread, research in the field of baking is increasingly turning to natural ingredients with multiple benefits. One of these...
The process of fortification in the food industry and its effects
• Fortification is fast becoming an option for food and beverage brands looking to enhance the health benefits of their products. But could this actually have…
The yeast microbiome for higher quality and safer bread
• A study funded by the US Department of Agriculture and conducted by researchers at Penn State and Colorado State University seeks to demonstrate whether bacteria in mayo could help…
Artificial Intelligence in the food industry
• A recent study revealed a complex look at how consumers perceive and react to AI-generated food images versus real photos. • Lately, Intelligence...
A new invention of Romanian researchers
• The State Office for Inventions and Trademarks, OSIM, granted the University "Dănărea de Jos" from Galati an invention patent for a special protein bread. A group of researchers from the Faculty of...
Einkorn – the solution for a more resilient baking wheat?
• Einkorn is an ancient wheat species considered a niche crop in Europe. But as heat waves affect grain production in the region, it could be…
Bread in prehistoric cultures. Bread in human history part I
• Exploring the cultural origins of bread and how it became an important part of the human diet. It is no longer a surprise to anyone that bread is part of the legend of mankind...