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.
Dietary fibre has become one of the most important functional ingredients in modern bakery formulations, valued for both nutrition and processing performance. As consumer demand for healthier products grows, understanding how fibre interacts with the gluten-starch matrix is key to getting formulations right
GLP-1 medications are reshaping the food industry. Here's how manufacturers must adapt.
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- Dr. Tertius Cilliers, Synercore CEO
