With the growing diversity of the US population, people of all ages and socioeconomic backgrounds are constantly exposed to new cultures through work, social groups and media.
Prepared Foods’ R&D Seminars showcase how foods and beverages can be fortified to improve functional characteristics and meet consumers’ ever-growing protein demands.
April 9, 2015
Next Generation Food Ingredients: Microalgae and Pea Protein in Culinary and Bakery Applications
Microalgae, a proprietary ingredient, is grown under controlled systems, feeding pure, plant-based feed (sugar, minerals, vitamins and purified water); creating multiple whole food outputs containing lipids, proteins, fibers, phospholipids and micronutrients.
Curries are a centuries-old staple in Southwest and Southeast Asian cuisines that saw popularity in mainstream America predominantly in restaurants until only a short while ago.