The agri-food technology center FUDin has developed a fermented vegan cheese prototype with unique attributes to meet consumers’ needs in terms of allergens, nutritional density, price and taste. Ingredients were chosen to ensure a low saturated fat product without allergens, flavourings and gelling agents, following a clean labelling approach
A. Lubisco, M.L. (2023). Desarrollo de un queso vegano sin alérgenos y mejorado nutricionalmente. TECNIFOOD, 150, 108-110.
Desarrollo de un queso vegano sin alérgenos y mejorado nutricionalmente
M. T. RodrIguez-Estrada;D. Mercatante
2023
Abstract
The agri-food technology center FUDin has developed a fermented vegan cheese prototype with unique attributes to meet consumers’ needs in terms of allergens, nutritional density, price and taste. Ingredients were chosen to ensure a low saturated fat product without allergens, flavourings and gelling agents, following a clean labelling approachFile in questo prodotto:
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