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
StarChefs Boston 2024 Panel Discussion
At StarChefs Boston, there’s excitement about the changing food scene. Emmanuel…
Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…
