date:Jul 14, 2014
o serve to broaden the innovation of our product range, and to compete with international companies.
The three-year project 'Foaming and Fat Replacer Ingredients'' began in 2012 and is receiving just over 232,000 in EPSRC funding.
Another strand of this EPSRC-funded project has seen the team identify a by-product from the production of Quorn, the meat substitute, as the potential basis for a fat-replacer protein. This could help the manufacturers of Quorn (Marlow Foods, another partner in the