But Dr George Chen from the University of Melbourne and a recent finalist in the Fresh Science competition has created a way he can harvest these as ingredients for making baby formula, energy bars, drinks and desserts. When Greek yogurt is produced, a large amount of runny liquid called acid whey is produced as a by-product.Read whole article via phys.org
The latest information, innovation and inspiration in the world of sweet, including confectionery and dairy.
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.
Between the six chefs, restaurateurs and bartenders at Symrise’s private...
At the 2017 StarChefs International Chef Congress (ICC), held Oct. 22 to 24 at...