Background In response to COVID-19, consumers are increasingly seeking out new and
innovative food options that can help boost their immune systems. These options include …

These days, consumers are increasingly “nutritionally aware”. The trend of “clean label” is
gaining momentum. Synthetic additives and preservatives, as well as natural ones, bearing …

The use of additives with preservative effects is a common practice in the food industry.
Although their use is regulated, natural alternatives have gained more attention among …

This investigation assessed the potential of bacterial cellulose (BC) in two distinct forms,
nanocrystals (BC-NC) and oxidized nanofibrils (BC-NF), as stabilizers for low oil-in-water …

Legume-derived proteins present an opportunity to replace existing animal-source protein in
various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly …

Consumers in developed countries are highly interested in facts about the production
techniques and ingredients of the food they consume. Some production techniques are …

The nutritional quality of gluten-free (GF) products is usually improved by using flours
derived from alternative grains (eg, pseudocereals and legumes), additives and …

Following the recently emerged trends for products without additives and valorization of food
processing by-products,“clean label” gluten-free (GF) breads were developed using a …

The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental,
health, and ethical concerns, yet replicating the sensory attributes of animal meat remains …

Background: The concept of a clean label is difficult to define, even in common language, as
the interpretation of what a “clean” food is differs from one person to another and from one …