Probiotic encapsulation technology overview
Exciting piece of work in relation to probiotic encapsulation. Interested trying it in bakery and dairy applications as there are high pH’s and elevated temperatures involved Source: Impact of encapsulation of probiotics in oil-in-water high internal phase emulsions on their thermostability and gastrointestinal survival
Grape seed protein – will it be other source of sustainable ingredient?
Cool idea. While there is grape seeds extract available on the market as supplement, I’d be interested to see more information on functionality of the grape seed protein flour and potential applications. Source: [ASAP] Composition and Techno-functional Properties of Grape Seed Flour Protein Extracts
Yeast protein to promote muscle protein synthesis and more
Exciting findings on functionality of yeast protein. Trust this might be a “novel idea” for a start up. Considering advancements in cultured meat technologies, we surely have capabilities for research and commercialisation of this idea Source: Muscle aging amelioration by yeast protein supplementation was associated with gut microbiota
“Clean Label preservation” in winemaking
Abstract sounds exciting and it is true that consumer is looking for “clean/leaner” label options in food more and more. Winemaking can be next category after meat, dairy and bakery where bacteria and/or fermentation derived products are long time in use. Surely category brings it own challenges but we keep trying Source: Bioprotection strategies in […]