The American Herbal Products Association has set a new policy for how member companies ought to calculate the amount of protein in their products to deal with a situation in which the amount of protein has potentially been overreported in some products...
If its ‘sprouted’ form, non-GMO, non-allergenic and vegan credentials give consumers a warm and fuzzy feeling; its low price, amino acid profile and smooth texture are also winning over formulators, claims one firm promoting the latest plant protein on...
Rich in protein, fiber, antioxidants and vitamins, gluten-free, allergen-averse, low in fat, price competitive and sustainably grown, it’s no surprise that pulses are working their way beyond soups and dips and into mainstream food production in the US.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
Canadian canola protein specialist BioExx has filed for bankruptcy protection under the Companies’ Creditors Arrangement Act (CCAA) for an initial period expiring on October 31.
Soaring whey prices are changing the face of the protein concentrate market, but hefty Asian-driven premiums won’t signal a flood to plant proteins, says an analyst.
BioExx Specialty Proteins plans to close its Saskatoon canola protein plant but says it is in advanced negotiations with potential joint venture partners about employing the technology used there at a brand new facility in Europe.
Special Edition: Protein Rich Foods: The Next Generation
Continued development of new functional properties of casein and whey proteins will drive growth in their use and innovation in their applications in the coming year, said dairy experts.
Special edition: Protein-rich foods: The next generation
For a long time in the shadow of soy as a plant protein source, pea protein is establishing itself in food and beverage applications, with the US market set to explode, say industry experts.
Special edition: Protein-rich foods, the next generation
As any self-respecting baby boomer will tell you, getting old is something that happens to other people, and being told you’re not as sprightly as you once were is not the best way to get you to part with your hard-earned cash.
Special edition: Protein-rich foods… the next generation
Much has been written about the potential of proteins such as pea and canola as firms seek alternatives to dairy and other carbon-intensive - and increasingly pricey - animal proteins. But what about microalgae?
PepsiCo is developing a novel protein-based product designed to appeal to women that “won’t show up on a shelf the way you envision it”, revealed bosses at its Nutrition Ventures arm at the Food & Nutrition Conference & Expo (FNCE) this week.
A leading food manufacturer is looking for potential partners to pitch technologies that will help inhibit the aggregation and clouding of proteins when egg white is heated.
The total market for analogs and meat free products is set to rise by 4.4%, from €2.85bn to €3.54bn, in the next five years, according to exclusive data from market analyst RTS Resource.
The chief executive of BioExx - a Canadian firm trying to bring canola protein to the mass market - says he is convinced it can be even bigger than soy, despite the frustratingly slow pace of progress on the commercialization front.
Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.
Canadian plant protein specialist Burcon NutraScience Corporation is in talks with a potential partner to commercialize its novel pea protein isolate ‘Peazazz’ and the associated extraction technology.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
Ninety-two percent of consumers agree that eggs are an important part of a healthy diet – but 30 percent of respondents limit eggs due to cholesterol concerns, according to a new Mintel report.
Food companies and consumers have moved from talking about sustainability to taking action in the last 18 months, says Solae – and the societal change that is taking place will help propel more growth in the soy sector.
Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.
Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.
ABF's ingredients division is reaping the rewards of a focus on
core ingredients and expansion to meet demand, despite the impact
of costs in dairy proteins.
DSM has prepared its next weapon to fight the growing rise of heart
problems with the launch of a peptide ingredient which the company
claims can reduce blood pressure.
The Danish manufacturer of processing equipment Upfront
Chromatography is commercialising its technology for the production
of vegetable proteins on the back of a successful launch with
Solanic.
Solanic has announced the official opening of its new factory for
the production of protein fractions from potatoes, and start
of commercial supply to the food industry.
Enzymatic modification of protein from canola could enhance the
gelling properties of the canola protein isolate, and boost its
potential as a food ingredient, suggests a new study from Canada.
ABF-owned Ohly has completed the expansion of its yeast-extract
facilities in the US and now claims to be the only company offering
the triumvirate of baker's, brewer's and torula yeast extracts to
the market.
Kerry Ingredients is launching a new hi-protein pea crisp primarily
for use in nutrition bars, complementing its existing range of
hot-extruded proteins with a non-allergen option.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
It does not matter so much whether protein is sourced from animals
or vegetables as whether it is of sufficiently good quality and has
the functional characteristics that enable it to be used in food
applications, scientists said...
Aquaculture and technology group Neptune Industries has come one
step closer to completing its insect-based dietary protein for
fish, which the firm claims will be key to addressing the imminent
shortage of world fish stocks.
Modifying vegetable protein with transglutaminase enzymes improves
the gelling properties, claim German researchers - a result that
may offer value-added solutions for a wide range of food products.
Peanut protein concentrate (PPC) could provide the food industry
with a cost-effective and alternative emulsifying ingredient,
suggests a study by US scientists.
DSM Food Specialties' protein ingredient PeptoPro is featuring in a
new sports drink being launched in the United States, a formulation
for sports beverages that was applauded earlier this year by the
Scientific Advisory Board...
The ability of the milk protein, alpha-lactalbumin, to
self-assemble into nanotubes could offer the food industry with a
novel and important ingredient for gelling and encapsulation.
Burcon NutraScience and ADM have entered into material transfer
agreements with client food and beverage companies for canola
proteins Puratein and Supertein - the latest step on a long path to
bringing the potentially groundbreaking...
Protient is launching a goat milk protein concentrate for the
sports nutrition and weight loss industries, following demand from
formulators for rapidly absorbed, less allergenic protein.
Danish food ingredients giant Danisco, the new owner of biotech
firm Genencor, claims its latest acquisition will furnish it with
new opportunities through a stronger R&D platform to tackle the
competitive enzyme industry.
New fundamental science reveals how the major foodborne pathogen
Listeria monocytogenes commandeers cellular transport
machinery to invade cells and hide from the body's immune system.
A whey protein additive that keeps nutritional bars soft could help
food makers break into what is a lucrative and highly innovative
market, writes Anthony Fletcher.
Scientists blow food formulation wide open, confirming the
influential role genetics plays in the taste profile of
individuals, reports Lindsey Partos.
Ongoing research into the impact proteins - both meat and soy - can
have on the bone health finds that calcium absorption from these
two important sources of dietary protein is similar.
Ongoing pressure from consumers for quality meat ingredients drives
food technologists in the US to investigate biochemical mechanisms
for tender meat.
