The quest for tastier, more sustainable vegan cheese has led Swedish food company Cassius AB to take a closer look at cheese protein structures. Using synchrotron X-rays at MAX IV, Cassius are searching for the perfect scientific recipe for plant-based cheese.
People consume goods daily without realising the journey those products have been through before being displayed on store shelves. Everything involved in the production is a result of thorough R&D, even the eye-catching package of the products has gone through a substantial evolution. To this day, researchers are working on taking the packaging to the
Chocolate is the favorite sweet of millions around the world. What makes it even more tempting is the dozens of flavors that suit each consumer’s taste. To get something so favored to everyone in the form of new products, a team of Scientists from AAK and RISE have recently visited MAX IV to study the
A successful, first rigorous test of CoSAXS, the Small-Angle X-ray Scattering beamline at MAX IV has now completed. A collaboration of scientists from NanoMAX, Balder, and CoSAXS beamlines demonstrated the accuracy, capabilities, and most especially, coherence properties of the instrument. The work marks the first experimental measurements for coherence in a SAXS beamline at a fourth generation synchrotron.