Dr. Stefan Hayward, Principal Scientist at Innovative Research Solutions, highlights the critical role of the food matrix - the structural arrangement of proteins, fats, carbohydrates, and other compounds - in both product stability and analytical accuracy.
Image credit: Jimmy Jean.
Synercore ingredient specialists navigate ice cream's complex colloid engineering, balancing physical chemistry whilst mastering sophisticated formulation challenges for optimal consumer experiences. A special thank you to Alex Zabbia, Synercore Dairy Executive, for his contribution.
Dr. Francois Mellet, a monogastric nutritionist, meat scientist, and Synercore consultant, explores the complex regulatory landscape governing meat product formulation in South Africa, as published in FST Magazine.
