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Molecular Sensory Guided Flavor Improvement of Plant-Based Egg
A research project of the Zurich University of Applied Sciences (ZHAW) in cooperation with Lovely Day Foods
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Sustainability challenges for spices and other vegetable raw materials
Digital workshop series with the ZNU
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Comparative characterization and toxicological evaluation of submerged and emersed cultivated edible mushroom mycelia versus corresponding fruiting bodies as sustainably produced foods of the future.
A research project of the Justus Liebig University Giessen in cooperation with Bosque Foods
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Input sought: study on the microbiological quality of vegan products
We are looking for start-ups and companies that vegan meat, egg and milk substitutes. produce.
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Book of the month December - Pre-Christmas reminisce
A popular classic: "Zwergenstübchen Weihnachtsbäckerei" by Elke Schuster
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