Transitioning toward sustainable food production and a circular food economy are important strategies to reduce the carbon footprint and feed the growing world population. Moreover, sustainable food must meet consumers' expectations in terms of taste and texture. The advancement of alternative protein formulations and the exploration of food side-streams for their potential value are instances of actions being taken toward achieving these goals.
Extrusion technology is considered one of the most promising platforms for developing sustainable food products.
Rheological characterization is used to optimize the mechanical properties or sensory perceptions of sustainable food products to meet high customer expectations regarding taste or texture and simulate processing conditions.
This compendium shares insights into various topics from food to packaging with selected application notes and videos from Thermo Fisher Scientific scientists.
