EFKO Group, one of Russia’s largest mayonnaise and oil producers, has announced it is to begin producing soy milk. The company will invest 600 million rubles ($8 million) in the venture, with the aim of producing a thousand tons of milk per month.
Study: How the Flavor of Plant-Based Meat Could Be Improved Using the Taguchi Method
Scientists in Russia have conducted a study investigating how a statistical method called the Taguchi Method could be used to improve the flavor of plant-based meat alternatives. The research studies the effects of sugar type, concentration, and reaction temperature on factors such as sensory characteristics, volatile organic compounds, and products of the Maillard reaction (a chemical reaction between amino acids and reducing sugars that creates melanoidins, the compounds which give browned food its flavor). The results indicate that temperature is the predominant factor influencing the formation of Maillard reaction products and the sensory characteristics of the flavorings. The most notable meat flavor and the highest levels of acceptability were achieved through 25 mM xylose-based flavorings prepared at 140 °C. More research needed Analysis of volatile …