Global Resources Direct Blog
Supplier Qualification Audits for Food Manufacturers: What to Verify Beyond the COA
Most food manufacturers have lived through it. A supplier's lot ships with a clean Certificate of Analysis (COA), production runs, and a recall lands…
Pea Protein vs. Whey Protein for Food Formulation: A Manufacturer's Comparison
Pea protein and whey protein are the two most common options when formulating protein-rich food products. Whey has been the default for decades. Pea protein…
Aquafaba as an Egg Replacer in Commercial Baking: Functional Properties and Application Ratios
Aquafaba might seem like a simple byproduct, but in baking, it does some heavy lifting. It can whip, bind, and emulsify in ways that closely mimic eggs,…
Tigernut Flour vs. Almond Flour for Food Products: The AIP and Paleo Formulator's Choice
Tigernut flour and almond flour often get grouped together in grain-free and paleo formulations. But are they actually interchangeable once you move into…