Spent barley grains can be seen as a game-changer as they are highly sustainable. At the end of the beer fermentation processes, the spent barley grains can get
a second life by using them for beverage formulations. Discover the authentic natural barley protein solution platform and learn how proprietary technologies and responsible sustainable sourcing can provide the best from nature. By Henk Hoogenkamp, author and protein application expert.

Tantalise your customers with new infused glucose-free fruit.

By Henk Hoogenkamp & Paul Evers: Growth in natural beverages is likely to focus on healthier options, as consumers demand more than a refreshment moment. Cereal beverages are an innovative platform for consumers’ favourite agetested drinks.

Taking Soy Protein beyond milk By H. Hoogenkamp and P. Evers

Soy milk is not a new product; it has
been consumed for hundreds of years
in Asia. It is believed that soy milk
was developed in China in 164BC and its manufacturing process based on water extraction of whole soybeans. For a great many centuries soy milk consumption was restricted to Asian countries such as China and Japan.