Legumes have great potential in the transition to a more sustainable agriculture and a more sustainable diet. Unfortunately, legumes also have properties that are often not appreciated by consumers: beany taste, mealy structure and they cause flatulence. Asian cuisine has a centuries old tradition of using...
Bread is an important part of our daily nutrition. There is growing evidence that longer dough fermentation times result in tastier and healthier bread (‘slow or traditional breadmaking’) and this will improve our intestinal health. Consumers, though, are particularly overwhelmed by the information supplied by the...
Tomatoes are an important part of consumption patterns worldwide. Annually 150 mln tons of tomatoes are produced around the globe, and that makes tomatoes a major crop. They are not just outstanding in flavour and consistency, they also provide a large variety of nutrients such...
In today’ s methods of vegetable processing not all parts of the plant are being used, but some of these contain considerable amounts of nutrients. There is an interest in transforming these parts into healthy food products by the use of fermentation technology. Recent scientific...
Oatelli develops tasty and healthy food products that will support the intake of sufficient fibre, using the outside layer of the oatkernel (oatbran). This is the most nutritious part of the kernel and is a residual part in oat-processing. Oatelli uses oatbran because it is rich...
Research suggests that longer processing and fermentation times lead to bread with a superior quality, a longer shelf-life, lower GI, less gluten, more soluble fibre and a greater availability of micro-nutrients and minerals (M.Gobetti et al, University of Bari; M.G.Gänzle, University of Alberta). In a...
Only the heart and leaves (10 -15% of the plant) are used for human consumption, though the entire plant is known for its health-promoting properties and as an excellent source of fibre, folic acid, minerals and phytonutrients. In co-operation with the University of Maastricht (Prof Koen...