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The cultivation of thick muscle fibres from bovine cells in the lab has long been a challenge for scientists. Researchers from ETH Zurich have now successfully tackled this issue – with the goal of one day producing edible meat. Read more
Arla Foods Ingredients has developed a range of functional milk proteins to help food manufacturers reduce the salt content in processed cheese products by up to 65 per cent.
Jamie Rice, research and marketing director at RTS Resource, talks to F&DB about Australia’s rapidly expanding market for natural flavours
