Category Archives: Research

Can we reduce salt in meat products? Yes we can…with beta-glucans and High Pressure Process Technology

As consumers wish to engage in healthier eating without sacrificing the tastes and textures they are used to, food scientists like ourselves are looking for alternative ingredients and processing methods to create healthier familiar foods. Sodium has recently become subject … Continue reading

Posted in Research | 2 Comments

Edible Polymer Films from Isolated Muscle Proteins (IMP)

Read the article A New Film Star

Posted in News, Research, Teaching | Leave a comment