Category Science & Technology
Date 08-07-2024
Philippa and Emil have conducted research and development to help produce safe food that is as nutritious, delicious, and clean label as possible.
Their efforts have resulted in some great-tasting Veggie Potato Bites - or in Danish: Veggie Frikadeller - using textured potato protein (TPP) from KMC Amba andย Lactosan NCB - Natural Culinary Boosterยฎtype NCB250 & NCB350.
The primary goals of their experiment have been to:
โ Maskย off-flavour of TVP
โ Boostย flavours such as tomato, basil, Herbs de Provence
โ Createย products rich on Umami, Kokumi and meaty flavours
โ Enhanceย creaminess, juiciness, texture, and crunch for an overall better mouthfeel
They were very successful, and the results of their experiments were served in our cantina. They tasted just great - well done job!!
Thanks to Inger Hansen, Amalie Warming and Alireza Naseri from our Science & Technology Team for mentoring the interns. Thanks to Reneยด Schrรธder for contributing and being part of the our joint project.
And finally, thanks to our sister company OVODAN EGG GROUP for supplying egg white powder to the project.
๐๐ก๐๐ญ ๐ข๐ฌ ๐ ๐๐จ๐จ๐ ๐ฌ๐๐ข๐๐ง๐ญ๐ข๐ฌ๐ญ / ๐
๐จ๐จ๐ ๐๐ง๐ ๐ข๐ง๐๐๐ซ?
As a food scientist, you often work in both the food & beverage and pharma industry in areas such as:
๐Product Development: Experimenting with new food concepts
๐Quality Control: Ensuring food safety and quality
๐Ingredient Innovation: Exploring new ingredients and functionalities aligned with the UN goals
๐Food Processing: Designing and optimizing production processes
๐๐ก๐๐ซ๐โ๐ฌ ๐ ๐ฌ๐๐ข๐๐ง๐๐ ๐ญ๐จ ๐ ๐ซ๐๐๐ญ ๐ญ๐๐ฌ๐ญ๐
Explore LACTOSAN NCB - Natural Culinary Boosterยฎ - our next generation cheese powders here.
๐Enable clean labelling and reduce the need for sugar, salt, and fat for healthier, more premium products beyond compare.
๐ง Based on carefully selected, naturally matured cheeses.
๐ฅ ๐ฅ ๐ฅคCan be used in a broad variety of food, beverage, and flavour systems.
Exploreย Lactosan NCB - Natural Culinary Boosterยฎ
