Technological strategies to reduce isoflavones in soy foods. Evidence-based solutions for food manufacturers following ANSES safety guidelines.| FoodTimes
Discover bssissa: the ancient Maghreb superfood combining cereals & legumes for complete amino acids. A heritage-based model for modern RTD beverages.| FoodTimes
ETH Zurich researchers discover Galdieria sulphuraria's unique ability to convert formic acid into high-quality protein, achieving 89-100% biomass yields. This breakthrough opens new pathways for sustainable protein production and regulatory approval challenges in the EU.| FoodTimes