Resources

This article is also available in French:    As part of an overall approach to reduce sugar in food, sweet-flavoured proteins have high potential, but their use is still uncommon. Brazzein in particular has very interesting properties for the fo…

This article is also available in French:    Fatty acids, flavourings, essential oils and even nutrients are active ingredients that can be sensitive to light, temperature, oxygen or pH. Ingredients of varying stability must be protected until the…

This article is also available in French.   Consumer health is a real concern for the food industry, in particular the health of children who are  not eating enough fruit and vegetables. The food industry has a role to play in improving their acce…

This article is also available in French:    In some cases, elderly people have difficulty eating due to problems chewing, swallowing and salivating frequently leading to malnutrition and associated pathologies. Providing enriched products for t…

This article is also available in French:    The soil is a living matrix made up of billions of microorganisms. This biodiversity has specific functions and represents an opportunity for innovating in favour of quality and environmentally friend…

This article is also available in French:    In the past, the product was the centre of attention. Now the consumer is the focus. Consumer behaviour and needs are a fount of information for the development of a successful consumer experience. Wh…