Food wastage, and as a result, the desire for effective waste valourisation, is an important issue within the whole of the food production chain. Our client, a global agricultural producer and food and beverage manufacturer, is looking to address the challenge of food waste within its supply chain. From the moment […]
Monthly archives: February 2021
2 posts
Hydrocolloids and gels are essential components of food and beverage matrices. In order to maximise their potential it is important to understand key parameters, such as : (i) How actives such as flavour or functional components are bound within the gel structure; (ii) Processing parameters that influence the overall structure […]