Food Ingredient Discovery And Formulation Concerns For Startups

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Food ingredient discovery and formulation concerns for startups An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: [email protected]

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Customers urge food producers to stop using artificial substances. A growing range of organically derived compounds, such as colours made from fruits and vegetables and antimicrobials and food preservatives made from herbs, are now available due to this demand. Many food scientists want to reduce the amount of salt or added sugar in goods. The food research lab offers some feasible solutions for startup concerns regarding the food ingredient discovery and formulation. More info: https://www.foodresearchlab.com/blog/new-product-development/food-ingredient-discovery-and-formulation-concerns-for-startups/

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The Impact of Ingredient Formulation and Processing ...researchbank.rmit.edu.au/eserv/rmit:7536/Widjaya.pdf · The Impact of Ingredient Formulation and Processing Parameters on Colour

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Startups and managing startups

Startups and managing startups