biscuit people’s Post

In the 1990s, enzymes for biscuits, crackers and waffles were still something of a hobby for me. Over the years, however, it has become increasingly clear that they can make an important contribution to process reliability and product quality and, in the case of wafers, also to sustainability through energy savings.  So it was time to remind people of them once again, this time with two articles on the expert platform "biscuit people", where the first part was published today. https://lnkd.in/ejte9dCp

Take a look at the webinar below to answer your questions on sugar reduction and how to amplify your brand!

The fast-paced innovation in the sugar reduction industry aims to make the challenge of less sugar easier AND tastier. During a recent webinar, Ingredion experts Nate Yates and Adams Berzins discussed how the latest patented technologies are helping brands tailor their formulations to meet their specific production requirements and achieve ideal ingredient labels while prioritizing indulgent taste. View now: https://lnkd.in/gHbmaB2Z #SugarReduction #Innovation #ProductFormulation #Webinar

We have been working with a number of different plant-based protein ingredients and the differences in functionality between them is astonished us, even with the same crop two protein powders do not behave the same. How do you manage this when formulating food products and how do you choose the right ingredients for your applications? It is important to consider the functionality of your protein in your product. Achieving the desired functionality of an ingredient, such as emulsification, gelling, or texturizing, can be challenging, especially when replacing traditional ingredients with plant-based alternatives. Understanding solubility, gelation and emulsification properties of your ingredients is key. Understanding the interactions between ingredients and optimising processing techniques is crucial. We have built up a testing regime before using new proteins in order to understand them better and use the right ones in the right applications. Contact us for a free initial consultation to explore how SPG Innovation can support your sustainable food product development.

Do your research We are a leader in the food-tech revolution that seeks to replace the meat industry’s outdated and resource-intensive production processes with advanced technologies and sustainable ingredients. Founded in 2018, Redefine Meat develops technology and processes that replicate the texture, flavor, and experience of eating traditional meat, but without using animal ingredients. We call this “new-meat.”

Consumers are embracing #dairyalternatives, but replicating the authenticity and indulgence of traditional products is a challenge. Interested in seizing this opportunity? 📢Join the Dairy Alternatives Editorial Webinar hosted by DairyReporter in partnership with Givaudan. This webinar focuses on advancements in plant-based and fermentation dairy. Discover product development opportunities, consumer demand and investment trends. Register now: https://lnkd.in/eRMXXrzu #plantbased #givaudanfoodexperiences

This is an insightful piece around cost parity for a food production system estimated to be worth $200B by 2040 (and that is only for products produced from large scale bio foundries) #food #foodsecurity #PF #precisionfermentation https://lnkd.in/gJYfAi6p

Food Technology we often don't Recognise this Sector Food technology is important feild for Biotechnology 1.Quality Assurance 2.Food Packaging and Labelling 3.Customer Satisfaction 4.Market Research,(Phd in Food Technology,Postdoc in Food Technology) 5.Product Development

UK Government allocates £12 million to fermentation technology - The UK Government has invested £12mn into the Microbial Food Hub at Imperial College, London, to further research on fermentation-based foods. This investment, facilitated through UK Research and Innovation (UKRI), aims to support the development of alternative proteins using fermentation technology. Fermentation, a practice utilized for centuries in food production,... - https://lnkd.in/eewezWPq

Alternative proteins are changing the food landscape. The emerging alt proteins market incorporates new technologies in plant-made protein production, manufacturing of animal proteins by fermentation using microbial bioreactors, and accelerated production of cultivated (also known as cell-based) meat. But a new market brings new challenges. We asked Alfredo Espinoza, our food and personal care market lead, how manufacturers can prepare to rise to these challenges. Here’s what he said:  ✔️Embrace New Technology: Integrate AI-powered control systems to improve processes, efficiency, reliability, and safety and leverage data analysis to optimize your operations ✔️Leverage Current Food Manufacturing Practices: Don’t reinvent the wheel! Speed up your path to commercialization by applying lessons learned from the industry. ✔️Focus on Sustainability: Prioritize eco-friendly manufacturing practices to appeal to environmentally conscious consumers. ✔️Use Process & GMP Based Design to Achieve Food Security: Alternative proteins aim to help address global food security challenges by providing a dependable source of protein for a growing population. A reliable process and GMP based design help bring these goals to reality.