Protein-flavour interactions explored for meal replacements
Scientists from the US have explored the interaction between whey and soy proteins and flavour, a major challenge facing the blooming meal replacement product sector.
News & Analysis on Food & Beverage Development & Technology
Scientists from the US have explored the interaction between whey and soy proteins and flavour, a major challenge facing the blooming meal replacement product sector.
Eating a diet with a high glycemic index may increase the risk of developing advanced age-related macular degeneration (AMD), says a new study from Tufts University.
The US has asked China to lift the ban it imposed last week on imports from seven pork and poultry processing plants.