Amino Acid

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Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

Picture: istockphoto-aireowrt

Hampton Creek explores the potential of mung bean protein isolate

By Elaine Watson

Mung bean protein has potential applications in everything from egg substitutes to pasta and ice cream, says Hampton Creek, which has just received a 'no questions' letter from the FDA responding to its determination that its proprietary mung...

The most widely cultivated oat varieties such as Avena sativa are not very high in protein

General Mills seeks to patent high-protein oat variety

By Elaine Watson

General Mills is seeking to patent a new oat variety with more than double the protein of standard cultivated varieties and a more stable fatty acid profile, making the oats less prone to oxidation. 

Picture: istockphoto Zakharova_Natalia

Nutriati’s chickpea protein is white, odorless, and neutral-tasting

Chickpea protein in the spotlight as high-profile investors pump $8m into Nutriati

By Elaine Watson

Commercial quantities of highly functional, neutral-tasting chickpea protein concentrates and a high-protein chickpea ‘flour’ will be available by the end of the year, says Richmond-based Nutriati, which has just closed an $8m financing round to help...

Eight food industry players have already signed up to the project. © iStock

Just how nutritious are sustainable proteins?

By Niamh Michail

The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...

© iStock

Is the US pea protein market at a tipping point?

By Stephen Daniells

Demand for plant proteins continues to rise, and pea protein’s sustainability, non-allergenicity and non-GMO message is edging the ingredient to a tipping point.

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