Author: Food Research Lab

Bio-nanocomposites are bio-based polymers made up of two main components: a matrix termed biopolymer (continuous phase) and a reinforcing agent (dispersed phase) with dimensions ranging from 1 to 100 nm. These include typical properties including...

With scientific and technical advancements, food packaging design continues to improve. The industry has come a long way in the last generation by learning from its failures. When you compare today’s food packaging designs to...

Food hydrocolloids (or gums) are high-molecular weight hydrophilic biopolymers used as functional ingredients in the food industry. All polysaccharides taken from plant, seaweed, and microbial sources, as well as gums derived from plant exudates, and modified biopolymers created...

Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products that help to meet the daily nutrient requirement demand. Furthermore, food preservation has progressed beyond simple preservation; modern procedures are aimed at...

The relevance of selecting the best in vitro test for antifungal screening of essential oils is sometimes overlooked. The minimal inhibitory concentration is usually determined using in vitro diffusion experiments. However, these data are mainly...

Polyphenols are widely recognised for their health benefits, and polyphenol-rich olive oil, which is a staple of the Mediterranean diet, has been linked to improved health. Olive leaves, on the other hand, have been discovered...

Oxidants/reductants, emulsifiers, hydrocolloids and preservatives are the four basic types of additives used in breadmaking. Maximum dosages allowed can vary depending on the use and from nation to country, therefore it’s always a good idea...

The consumption of plant-based protein foods as a replacement for meat in western countries seems to encounter several barriers, despite the consumers’ awareness over environmental issues. Consumers’ reluctance to adopt this dietary change stems from their love...

Plant- and fungi-based meat (PBM) products encompass the flavor, texture, and/or nutritional aspects of meat but are different in composition; namely are made from non-animal sourced materials. PBM products can be classified into two categories based...

Several newcomers to the alternative-protein market are already introducing new technologies and ingredients, while others are striving to establish a foothold in the market. Innovative food companies are able to mirror the customer experience of eating meat...