Nutrition Meets Food Science

Innovative Changes in Bakery Products

Bakery products have been enjoyed for long by everyone. Bread and flat bread or roti have been part of our meals for ages and continues to fill our stomachs with many other foods of animal and plant origin including meat, fish, eggs, vegetables...

Biosolutions for healthier bakery products

What does Healthier baking really mean? Is it just the reduction of fat, and sugar and the inclusion of coarse grains? Or is there more to it? Today’s definition of healthier baking has expanded from just “including multi and whole grains...

The Perfect Cooking Oil for Every Need

Fats and oils are more than just ingredients—they are essential for energy, insulation, cell function and nutrient absorption. Yet, while we carefully select superfoods and balanced meals, how often do we stop to consider the oil we cook with...

Latest articles

Diabetes and sugar-free products

Non-communicable diseases such as cardiovascular diseases, chronic respiratory diseases, high blood pressure, and diabetes are rising the world over and India is no exception. This is the result of rapid urbanization...

Conversation With a Food Label

At a time, when fake news cleverly mimics facts to create a false narrative, your only trustworthy source is the food label. It is controlled by regulations; facts are verifiable and anything false or misleading is...

Energy Protein Bar

This Recipe was made on the theme “Creativity unlimited with Roquette’s ingredient” for the second round of the recipe contest organized jointly by PFNDAI and Roquette in January 2022. Ingredients- 1 cup dates (khajoor)...

Processed Foods: Are They Unhealthy?

Our forefathers have been processing foods for thousands of years and we really do not consider them processed as we became so used to them. Wheat flour, poha, dried grapes, tea or coffee as we get it at home, do not...

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