How to improve flavor and texture of plant-based fermented alternatives

Added value benefits like probiotics, health promoting components, new taste experiences and texture stability, are a big space for product development opportunities. 4CHOICE starter cultures has been developed to improve nutritional properties and sensory profiles of plant-based alternatives.

09/04/20

17.00 (GMT+2)

Online

A. Suarez

Category: ARCHIVIO

07/04/20 10.30 (GMT+2)

Come prendersi cura dei propri formaggi durante il delicato processo della maturazione

Durante la maturazione del formaggio possono avvenire degli insediamenti non graditi così da alterarne […]

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08/04/20 10.30 (GMT+2)

Un invito a conoscere il più antico e gustoso dei cagli: quello in pasta

Dalla prima antica coagulazone del latte al prodotto migliorato oggi sul mercato. L’unico caglio in grado […]

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09/04/20 10.30 (GMT+2)

How to improve flavor and texture of plant-based fermented alternatives

Added value benefits like probiotics, health promoting components, new taste experiences and texture […]

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09/04/20 17.00 (GMT+2)

How to improve flavor and texture of plant-based fermented alternatives

Added value benefits like probiotics, health promoting components, new taste experiences and texture […]

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14/04/20 10.30 (GMT+2)

Come migliorare sapore e consistenza nei prodotti fermentati non a base latte

La nostra gamma di colture 4Choice è una soluzione efficace per migliorare la cremosità […]

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15/04/20 10.30 (GMT+2)

The hidden world of silage: what’s the best fermentation to seek? How to evaluate the final silage? Why Lactobacillus plantarum is the best strain for your silage?

Production of good silage has been the target of the work of an entire year. Driving the fermentation […]

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15/04/20 17.00 (GMT+2)

“The hidden world of silage: what’s the best fermentation to seek? How to evaluate the final silage? Why Lactobacillus plantarum is the best strain for your silage?”

Production of good silage has been the target of the work of an entire year. Driving the fermentation […]

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16/04/20 10.30 (GMT+2)

Little grains make big things

A short history of rennet powder and its benefits on long ripening cheeses.

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16/04/20 17.00 (GMT+2)

Little grains make big things

A short history of rennet powder and its benefits on long ripening cheeses.

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17/04/20 10.30 (GMT+2)

Exploring locally-produced fermented dairy products: from regional varieties to worldwide opportunity

Consumers are always looking for novel products different than classical yogurt category. This is a common trend […]

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17/04/20 17.00 (GMT+2)

Exploring locally-produced fermented dairy products: from regional varieties to worldwide opportunity

Consumers are always looking for novel products different than classical yogurt category. This is a common trend […]

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21/04/20 10.30 (GMT+2)

Attimi di magia: come il caglio trasforma il latte in formaggio

Il caglio, un ingrediente spesso sconosciuto ma essenziale. Vediamo insieme come gli enzimi […]

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22/04/20 10.30 (GMT+2)

Sfida per il contenimento di microrganismi indesiderati nei formaggi freschi

M. Bernasconi / E. Polgatti

Una delle sfide più grandi dell’industria alimentare è quello di limitare ed impedire […]

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28/04/20 10.30 (GMT+2)

Pizza cheese, management of the kinetics of acidification. How to solve the post-acidification problem before and after stretching

Mozzarella for pizza, a 100% Italian product, is currently one of the cheeses with […]

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28/04/20 17.00 (GMT+2)

Pizza cheese, gestión de la cinética de acidificación. Cómo resolver el problema de post-acidificación antes y después del hilado.

Mozzarella para pizza, un producto 100% italiano, es actualmente uno de los […]

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29/04/20 10.30 (GMT+2)

Application of mesophilic starters, EPS producers

Consumers always look for new products with interesting features on the market […]

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29/04/20 17.00 (GMT+2)

Application of mesophilic starters, EPS producers

Consumers always look for new products with interesting features on the market […]

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06/05/20 10.30 (GMT+2)

Gorgonzola: è possibile sostituire il lattoinnesto con un fermento diretto?

G. Merletti / E. Segala / M. Bernasconi

Avete mai pensato di sostituire il lattoinnesto per il gorgonzola con un fermento diretto […]

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07/05/20 10.30 (GMT+2)

Il mondo nascosto degli insilati: qual è la “giusta” fermentazione? Come valutare il risultato finale? Perché Lactobacillus plantarum è il miglior batterio lattico per il tuo insilato?

Produrre un buon insilato è l’obiettivo di un’intera stagione. Guidarne la fermentazione lattica […]

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07/05/20 16.30 (GMT+2)

Cómo mejorar el sabor y la textura de las bases vegetales fermentadas

Nuestra gama de cultivos 4CHOICE mejoran el valor nutricional, el aroma y la textura […]

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13/05/20 10.30 (GMT+2)

Targeting the brain-gut-microbiome axis by ImmuneBiotics™, a new therapeutic avenue for management of neurological disorders

C. SALA - S. LAVASANI (Founder & CEO ImmuneBiotech)

Bacterial interventions focused to repair the disrupted gut microbiota have not been impressive […]

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13/05/20 17.00 (GMT+2)

Targeting the brain-gut-microbiome axis by ImmuneBiotics™, a new therapeutic avenue for management of neurological disorders

C. SALA - S. LAVASANI (Founder & CEO ImmuneBiotech)

Bacterial interventions focused to repair the disrupted gut microbiota have not been impressive […]

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14/05/20 10.30 (GMT+2)

Kefir: tailor made proposals to get rid of the most known issues

Nowadays the word “kefir” is addressed to a wide range of product which […]

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14/05/20 17.00 (GMT+2)

Kefir: tailor made proposals to get rid of the most known issues

Nowadays the word “kefir” is addressed to a wide range of product which […]

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19/05/20 10.00 (GMT+2)

Launching a Probiotic into Asia

Diverse pathways to entering Asia Pacific Markets.

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20/05/20 10.30 (GMT+2)

Ci piace fare POLVERE

Un breve viaggio non scientifico alla scoperta del caglio tra leggenda e moderna realtà.

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28/05/20 10.30 (GMT+2)

Is it possible a natural protection for Kashcaval? YES, with dairy cultures

BGP1 and LC4P1 give a natural protection of Kashcaval from unwanted and […]

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28/05/20 17.00 (GMT+2)

Is it possible a natural protection for Kashcaval? YES, with dairy cultures

BGP1 and LC4P1 give a natural protection of Kashcaval from unwanted and […]

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04/06/20 10.30 (GMT+2)

Sieroinnesto: miglioramento dell’equilibrio della microflora

E. Polgatti / M. Bernasconi

La composizione batterica e i ceppi di batteri lattici presenti all’interno dei sieroinnesti […]

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09/06/20 10.30 (GMT+2)

How to make your chickens naturally healthy?

The health of the gut is a fundamental precondition for boosting […]

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18/06/20 10.30 (GMT+2)

The gut-cutaneous axis and its application to dermatological diseases.

Carlo Sala / Vicente Navarro

The world of microbiota in skin pathology has created great interest […]

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18/06/20 17.00 (GMT+2)

The gut-cutaneous axis and its application to dermatological diseases.

Carlo Sala / Vicente Navarro

The world of microbiota in skin pathology has created great interest […]

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07/04/21 15.00 (GMT+2)

Mozzarella bocconcino e pizza cheese: come migliorare l’acidificazione e risolvere i problemi di post acidificazione

Scopriamo assieme quali sono le fasi che ne contraddistinguono la produzione con un focus […]

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