“FUNCTIONAL DIFFERENCES BETWEEN dairy and plant proteins will affect performance in beverage and bar applications,” said Hong Jiang, Wisconsin Center for Dairy Research, in her presentation titled “Characterization of Functional and Sensory Properties of Commercial...
November 13, 2014 - Protein and fiber are added to food systems for many reasons, both functional and nutritional. However, with their addition comes the need for ingredient and processing adjustments, depending on the final food and its desired characteristics, which...
September 3, 2013 - One speaker faced the unusual challenge of giving a presentation, while also monitoring his staff’s preparation of food prototypes in a nearby kitchen. In a presentation entitled “Pulses–a 21st Century Protein,” Charlie Baggs, President and...
