Researchers discover low-calorie sugar sweetener production method
Partnering with the Mars Advanced Research Institute, scientists at the University of California, Davis, uncover a new production method for low-calorie sugar substitutes, such as allulose, opening up new formulation opportunities.
‘Healthy’ additives make ultra-processed foods more appealing
Almost three-quarters (74%) of Americans would try an ultra-processed food if it provided a health benefit such as better sleep, better immunity, or increased energy, according to an industry survey.
“I’m always feeling inspired, developing new desserts and trying new recipes”— Francesco Mannino
Uniting unique global flavour combinations with beautifully crafted patisserie feeds the passion and dedication of Francesco Mannino, Executive Pastry Chef at Pan Pacific London.
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