The US university's research was not inspired by the craft beer craze; it relates to providing a solution to a problem for New York's Greek yogurt industry. The production of Greek yogurt creates acid whey, a leftover liquid with very little protein and few profitable uses. [more...]
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Join Us at the RC Show in Toronto – April 7–9!
We’re excited to showcase the future of flavor at Booth 1504 during this year’s …
Join us at the RCA Conference & Expo in St. Louis
The countdown is on! See you at RCA Conference & Expo! We’re just one day away…
