Ingredients
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Leeds researchers have identified hundreds of potential plant-protein emulsifier ingredients. Their computational screening method narrows millions of possible proteins before laboratory testing, with pea and potato proteins among the candidates already shown to perform as predicted.
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Prosur targets Asian reformulation with natural ingredient toolbox
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FSA advances first CBD novel food authorisations
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Barry Callebaut links Arla dairy sourcing to carbon data
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Novonesis commits €600m to Indian enzyme plant
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VASCO targets protein from food side-streams
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KAIST maps industrialisation barriers for microbial foods
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Suntory maps genetic basis of drought-tolerant hops
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Commission opens evidence call on NGT food rules
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Framework ranks pathogen risks in dried ingredients