For the milk puffs, the Cornell scientists use lactose hydrolyzed skim milk powder—where the lactose is converted into simpler sugars. A slurry containing the powder is then processed using a ...
In this interview, AZoM talks to Dr.-Ing. M. Azad Emin, Chair of Food Process Engineering at Karlsruhe Institute of Technology, about his team's research within the field of sustainable foods, and the ...
KANSAS CITY — The fast-growing trend of healthful snacking is expected to fuel many varied innovations in the category, according to Fortune Business Insights. The market research firm predicts the ...
Shifting to sustainable food production and a circular food economy is seen as key to cutting carbon emissions and feeding a growing global population. In response, scientists are developing new ...
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