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Proteinin Tek Düzeleri Sıkıcı mı Oluyor? İşte Yeni Trendler!
As protein claims become commonplace, ingredient suppliers are shifting beyond fortification to improve satiety, texture, nutrition and product performance.
Biyoetanol Atılımıyla Peynir Altı Suyu Talebi Zirveye Çıkıyor
What is the new whey-to-bioethanol breakthrough?
Scientists at Heriot-Watt University and start-up Take Root Bio have developed a process that converts sugars found in whey into bioethanol, creating a potential new use for a dairy byproduct that has traditionally been difficult and costly to manage.Why is it significant for the dairy industry?
Whey has become increasingly valuable due to booming demand for protein ingredients, with prices rising sharply in recent years. If bioethanol production becomes commercially viable, it could create another source of demand and further increase competition for whey supplies.What are the sustainability benefits?
The technology aims to upcycle dairy byproducts into renewable fuel, helping manufacturers extract more value from waste streams while reducing disposal challenges. Researchers are also exploring whether similar approaches could be applied to fruit, vegetable and agricultural processing waste.Sektörde Bir İlk: İsrail ‘de İnek Sütü İçermeyen Peynir!
The range is launching with a cow-free milk beverage and a cream cheese alternative.
