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T-LIN : A French flour for the substitution of eggs in BVP products Substitute eggs totally or partially in baked goods with French flaxseed flour [... ].
The Lactobacillus taxonomy change has arrived! The Lactobacillus taxonomy change has arrived!The taxonomy of Lactobacilli is changing. Are you up to speed with your probiotic references? access the publication Nuria Van Lommeren2021-04-20T11:05:33+02:005 December 2020|News| Similar articles Enhance the taste of your products with natural taste modulators Enhance the taste of your products with natural taste modulators December 22, 2023 | 0 comment T-LIN : A French flour for the substitution of eggs in BVP products T-LIN : A French flour for the substitution of eggs in BVP products February 2, 2023 | 0 comment Meet us at CFIA Rennes 2022 from 8 to 10 March Meet us at CFIA Rennes 2022 from 8 to 10 March February 7, 2022 | 0 comment Improving the stability of your oil in the frying process is possible! Improving the stability of your oil in the frying process is possible! November 22, 2021 | 0 comment What do consumers think about food additives? What do consumers think about food additives? September 23, 2021 | 0 comment