Developing insect protein products that overcome the “yuck factor” with consumers is among the steps the food and beverage industry can take to increase sustainability and resilience, according to Keren Kles, PhD, chief technology officer at Yeap, who offered a prerecorded session on the topic, then participated in a Scientific & Technical Forum at IFT FIRST on Tuesday that examined a variety of those steps using novel technologies.
The development of insect protein will help addr…
News about food industry suppliers
Thomas van den Boezem of PeakBridge discusses food and agriculture venture capital investment trends.
Researchers use atmospheric cold plasma as an alternative to chlorination in wheat treatment.
Food scientists at Cornell University apply novel technologies to product development projects.
A look at the role of various proteins in building muscle mass.