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.
Hydrolysed whey proteins significantly reduce blood pressure in a
small clinical trial, likely by altering multiple cardiovascular
disease risk facters, reported researchers at a recent diabetes
conference, writes Dominique Patton.
Top heart charity launches 'pinch of salt' consumer awareness
campaign in the UK to tackle salt consumption while scientists in
the US investigating the link between salt and taste forsee new
healthy salts in the future.
