The growing interest in healthy food products, as well as gluten-free applications, has paved the way for the introduction by California-based Marroquin Organic International of several high-quality pea ingredients.
According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.
According to recent research published in the journalEuropean Food Research and Technology, "The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein.
Egg White Foams in Sourdough Applications February 10/Helsinki, Finland/Biotech Law Weekly -- "Egg white (EW) proteins are functional proteins, which possess certain biological activities (antimicrobial, antigenic and peptidase-inhibitory) that may
On the Street -- GM Launches Gluten-free Website December 8/Food & Beverage Close-Up -- General Mills announced it has created liveglutenfreely.com to provide consumers with information on gluten-free products and