Direct access to our technical library on formulation, shelf-life protocols, and scale-up strategies.
How Apeel Sciences developed a plant-derived fatty acid coating that mimics the natural 'peel' of produce to reduce moisture loss and oxidation.
An in-depth technical review of how Impossible Foods utilized leghemoglobin (heme) and precision fermentation to replicate the metallic, savory flavor of animal meat.
An analysis of how precision fermentation was used to bio-manufacture beta-lactoglobulin, creating a non-animal whey protein with identical functionality to bovine dairy.
A technical review of the industry-wide R&D effort in the UK to reduce salt levels in bread while maintaining yeast activity, gluten structure, and consumer acceptance.
A technical analysis of how Upcycled Foods Inc. transformed brewery waste (spent grain) into a high-functionality food ingredient through precision drying and milling.
