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  • Pea Protein as Functional Ingredient for Reformulation Business & Finance
    The Food Research assists food and beverage businesses in ingredient development and describes how pea protein can be a valuable functional ingredient.
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  • Sara Edwin (owner)
    • 131 total views
    • 2 total members
    • Last updated Jun 2
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This group has 2 members.
  • Sara Edwin (owner) Seaweeds – As a Source of Salt Replacers Seaweed has been used as a salt substitute and therefore has been used for the formulation of new sodium-reduced meat products. Seaweeds have minerals like Na, Ca, Mg, Mn, P, K, I, Fe and Zn. This high mineral content offers an enormous opportunity of using seaweeds as salt replacers in processed meat. In the present Growing market of food ingredients development, reduced-salt food products are expected to grow at a compound annual growth rate (CAGR) of 5.1% from 2022 to 2030, Food Research Lab helps you in the development of low sodium and salt substitute for cooking for a healthier lifestyle by carrying out a through ingredient analysis. Video:
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