Cosun collaborated with 2 Wageningen University (NL) teams. The first collaboration’s aim was to conduct a study in inulin stabilisation in an acidic environment in food product matrices, which ought to offer the company new product/combinations. The second challenge’s focus was finding in-depth information about the different forms of inulin and their behaviour in yeast leavened bakery products, with a commercially viable standpoint in mind.
Activities are funded by the ERASMUS+ Knowledge Alliance project ASKFOOD “Alliance for Skills and Knowledge to Widen Food Sector-related Open Innovation, Optimization and Development”, Project Number 588375-EPP-1-2017-1-IT-EPPKA2-KA.
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