Expert interview with Prof. Wes Schilling on the topic of protein transition
Wes Schilling is Professor for Food Science at the Mississippi State University and answers our question on the topic [...]
Interview with Ricky Saward
Ricky Saward is the world's first starred vegan chef. Born in 1989, Ricky has been cooking for the only [...]
Interview with head chef Anders Johst
Anders Johst is head chef at Villa Vest in Lonstrup, North Jutland, in Denmark. During his training, he learned [...]
Expert interview with Prof. Dr. Bordewick-Dell on the topic of proteins
Prof. Dr. Ursula Bordewick-Dell from the Department of Ecotrophology at Münster University of Applied Sciences answers our questions on [...]
Interview with Professor Toshihide Nishimura about the umami taste
Yeast extract is popular primarily because of its hearty umami taste; the fifth taste besides sweet, sour, salty and [...]
Expert interview with Godfrey Schmidt: The history and use of fermentation
Godfrey Schmidt has a PhD in biochemistry and works in the field of taste innovation. As an expert in [...]
Five questions for Siegfried Kröpfl
Siegfried Kröpfl is Austria’s only vegan gourmet chef, teacher and restaurant consultant focussing on vegan cuisine. He works together [...]
