contentWorks™Content created for the Food & beverage sector
Tread lighter with whole grain
Can whole grain bread lower your carbon footprint and raise your profits? We put three recipes to the test.
Trans fat-free production strategies for margarine
Palsgaard has examined how crystallizers can step in to fill the production performance gap left by slowly crystallizing, trans fatty acid-free margarines.
Controlling blood sugar levels with whey protein
Whey protein helps bakers meet key food trends
Nutrient-dense dairy foods ensure better bone health in crucial teenage years
How is whey protein perceived in Brazil
High-quality protein is essential for healthier muscles
Protein quantity and quality defines the strength of muscle synthesis and, to a large extent, the quality of an individual’s overall diet.
How to judge food ingredients, you don’t even know?
A few days ago, I came across Carina Rossi’s contribution on Popsugar.com.au addressing the challenges you face as a consumer when you try to decipher the food labels. She puts it like this: ”If there are numbers or words I can’t pronounce in the ingredient list, I tend to stay away — surely they’re not OK, right?”
Protein choices for a sustainable future
Less saturated fat, same rich experience for ice cream
Living a healthy lifestyle is becoming increasingly important for consumers. But they still like to enjoy an occasional sweet treat. From America to China, across Europe and beyond, ice cream continues to be popular. Americans, for example, consume more than 10.4 litres of the delicious treat per capita each year. And countries like Finland and New Zealand consume 12.9 and 23 litres per capita, respectively.
