Mian N. Riaz, Food Protein R&D Center, Texas A&M University

Article: Fundamentals of Halal Foods and Certification -- January 2010

January 1, 2010

Formulating products for the growing, massive halal market requires knowledge of processes and ingredient characteristics.

Article: Soy Into Products -- May 2008

Mian N. Riaz, Food Protein R&D Center, Texas A&M University

May 1, 2008

The ability of soy proteins to contribute functional properties such as emulsification, gelation, foaming and water-binding is dependent upon understanding and utilizing their physic-chemical properties.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Mian N. Riaz, Food Protein R&D Center, Texas A&M University

ARTICLES

Article: Fundamentals of Halal Foods and Certification -- January 2010

Article: Soy Into Products -- May 2008

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