Scientific Articles

Scientific articles are invaluable to the food industry as they provide evidence-based insights into emerging trends, innovative technologies, and best practices. They support product development by offering research on ingredient functionality, safety protocols, and nutritional advancements, helping companies stay competitive and compliant with regulations. Access to peer-reviewed studies enables food businesses to adopt sustainable practices, improve quality, and address consumer demands with confidence, fostering innovation and growth in the sector.  The Food Centre has come across these insightful articles that may be of interest.

• Sustainable Pulse Proteins: Physical, Chemical and Fermentative Modifications (mdpi.com)
• Bioengineered Enzymes and Precision Fermentation in the Food Industry (mdpi.com)
• Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives (mdpi.com)
• Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives – ScienceDirect