A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
Aging populations are driving growth in the global market for soy foods, as more people turn to soy for its health benefits, according to a new report from Global Industry Analysts, Inc. (GIA).
Soy ingredients company Solae opened a food application centre in Shanghai yesterday, promising to cut product development times for Asia-Pacific customers.
Soy ingredients company Solae has introduced a new hydrolyzed soy protein product to increase the yield of whole muscle meat products such as hams, roast beef, corned beef, turkey breast, and bone-in poultry.
Defatted corn protein could be used for making gluten-free bread with a crumb structure and texture closer to that of wheat bread, according to chemists at the USDA’s Agricultural Research Service (ARS).
Solae has announced that it has raised the price of its soy ingredients globally by seven to nine percent, citing “general inflationary pressure and the current economic environment.”
Soy specialist Solbar USA has snapped up Nebraska-based Green Planet Farms for $7.75m as part of an effort to grow its sales and soy processing capabilities in its target market.
Improved powder consistency and reduced bulk density without the need for premixing are the benefits claimed for a new dispersible grade of protein concentrate from California-based Cyvex Nutrition.
The Food and Drug Administration has issued a letter of no objection to Burcon NutraScience Corporation for its canola protein extracts, an important milestone for further development.
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.
South Korean firm CJ CheilJedang Corp. (CJ) has introduced new rice bran fiber and protein ingredients to boost the nutritional profile of a range of foods including baked goods, pasta products and meats.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Two more products have been recalled due to the possibility that they may contain salmonella-tainted hydrolyzed vegetable protein (HVP) from Basic Food Flavors – but fears of a large-scale recall have proved unfounded.
The Dietary Guidelines for Americans are currently being revised, and sodium intake, sweetened drinks, and dairy alternatives are some of the topics of discussion, according to the American Society for Nutrition.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
Basic Food Flavors, the company behind the ongoing HVP recall, has broken its media silence, denying allegations that the company knew its products contained salmonella but distributed them anyway.
Not again! It emerged last week that Basic Food Flavors, the company behind the ongoing HVP recall, knew its products were tainted with salmonella but carried on shipping them anyway. Déjà vu anyone?
Basic Food Flavors knew its hydrolyzed vegetable protein (HVP) was contaminated with salmonella but continued to ship the product for a month before recalling it, according to an FDA report.
Canadian natural and organics group SunOpta has reported a narrower loss in the fourth quarter of 2009, attributing improvement to restructuring and continued consumer interest in health and wellness.
The Canadian Food Inspection Agency has recalled products manufactured in Canada, after it emerged they contained recalled hydrolyzed vegetable protein from a salmonella-tainted facility in the US.
A large-scale product recall is likely following discovery of salmonella in hydrolyzed vegetable protein (HVP), a flavor enhancer ubiquitous in processed foods, the FDA has said.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Canadian firm Burcon has received two new notices of allowance from the US Patent and Trademark Office for its Puratein and Supertein canola protein isolates.
Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry.
Penford has seen a strong quarter for its protein and bakery ingredients, but coatings sales have dipped by four per cent and the divestment of its dextrose business means sales are below last year’s levels.
Canadian natural and organics group SunOpta has entered into a strategic alliance with Specialized Protein Products of South Africa, to increase its profitability and access to soy ingredient markets.
MGP Ingredients has said it expects a significant positive turnaround in the first quarter of fiscal 2010, as it hopes to exit a transition period toward value-added ingredients.
Scoular has signed a distribution agreement with a Chinese manufacturer to secure a lower cost, non-GM supply of soy protein isolate for nutritional products and meats.
Quorn Foods is facing a class action lawsuit filed by an Arizona woman who claims the main ingredient in the company’s meat substitute products made her violently ill.
Canadian firm Burcon is closer to submitting GRAS notification for its canola protein isolates to the FDA, as a key toxicology study is accepted for publication.
Iowa-based World Food Processing has purchased a stake in soy powder specialist, SoyLink Assets, for an undisclosed sum as the soy and pea player consolidates its soy operations.
A new survey which offers an estimate on the number of vegetarian children in the US highlights a potential emerging market for those on an ‘ethical diet’ needing alternative sources of protein.
A leading US dairy cooperative hopes to close the book on allegations of price fixing by agreeing a multi million-dollar settlement that it says is not an admission of guilt or innocence.
Consumers are expected to switch from fresh food to more shelf-stable goods in 2009, but the food and beverage sector has a rocky road ahead, according to an industry analyst.
The soybean genome is to be made widely available to the research community after the US Department of Energy Joint Genome Institute said it has released a complete draft assembly of the genetic code.
