What is microbial biomass, and why is it interesting for food and ingredient manufacturers? Anita Hartog, Senior Scientist at NIZO. ©AHartog/NIZO Anita Hartog (AH): “The term ‘microbe’ is used here in the broad connotation of bacteria, fungi, yeast and algae. Microbial biomass is the result of the fermentation, by these microbes, of organic substrates such … Read more
From the latest innovations in pre-, pro-, and now post-biotics, to plotting the next 10 years in plant-based proteins (what’s next beyond soy, pea, and wheat?), to the latest trends in healthy beverages, FoodNavigator -USA’s virtual Positive Nutrition event explores how manufacturers can tap into demand for foods that positively contribute to health and wellbeing. … Read more
CBD is still a hot ticket The event kicked off with a series of shorter presentations on the science and marketing of CBD, followed by a panel discussion. The news earlier this month that the NFL has awarded $1 million in research funding on cannabinoids for pain management and in neuroprotection in cases of concussion … Read more