With customer demand for transparent and responsibly produced products gaining momentum, food and beverage companies are asking how they can operate in more sustainable ways. They’re taking a closer look at their environmental impact—and turning to their suppliers for solutions.
Formed during the food manufacturing process, Maillard reaction products (MRPs) in processed food can have harmful health effects. A study published in Cell Host & Microbe shows that human gut microbes can break down fructoselysine, a common MRP, into innocuous byproducts.
Global look-a-likes of favorite foods, prep-less meals, and a new pseudo-vegan lifestyle are among the megatrends reorienting the global food industry.
Global look-a-likes of favorite foods, prep-less meals, and a new pseudo-vegan lifestyle are among the megatrends reorienting the global food industry.
With customer demand for transparent and responsibly produced products gaining momentum, food and beverage companies are asking how they can operate in more sustainable ways. They’re taking a closer look at their environmental impact—and turning to their suppliers for solutions.
Formed during the food manufacturing process, Maillard reaction products (MRPs) in processed food can have harmful health effects. A study published in Cell Host & Microbe shows that human gut microbes can break down fructoselysine, a common MRP, into innocuous byproducts.
