Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Replacing and reducing sugar in processed foods is a long-term goal of both the healthcare system and food and beverage industry Finding natural, non-caloric sugar substitutes is desirable but challenging. However, researchers at the University
The developed lactic acid bacteria create natural sweetness in the yoghurt, thus reducing the need for added sugar A team of scientists at the Technical University of Denmark (DTU) has developed a yoghurt bacterium, which
To develop policies for the prevention of heart disease, especially for vulnerable adults Among several lifestyle changes that may reduce cardiovascular disease, adopting the DASH (Dietary Approaches to Stop Hypertension) diet may have the greatest