Meet me in the middle: blending animal and plant ingredients

Although plant- and animal-based ingredients are often pitted against each other in the sustainability and health stakes, focus at this year’s IFT was also on bringing them together.

Richard Ipsen, professor in food structure engineering at the University of Copenhagen, spoke of both the reasons why companies should be exploring animal and plant blends as well as the best ways to do so from a technical perspective.

Read more…… (only English version available)