Gelatin plus soy protein may mask bitter taste of caseins
05-Nov-2009 - Bitter-tasting casein hydrolysates may find more applications if spray-dried with gelatine and soy protein...
Three speedy GM maize approvals ease soy imports
03-Nov-2009 - The European Commission last week approved three varieties of genetically modified maize for import and...
Review pinpoints opportunities for pulse fractions
26-Oct-2009 - A new review of the nutritional and functional properties of pulses and their constituents emphasises...
Meat substitutes could combat climate change: Report
26-Oct-2009 - Meat and dairy substitutes could play a major role in cutting global emissions and present...
High protein diet may make brain lighter: Animal study
21-Oct-2009 - Eating a high protein diet appears to make the brains of mice lighter, report researchers...
New gelatine product for ‘creamy’ fat-free ice cream
14-Oct-2009 - Gelita has developed a new gelatine product for fat reduction in ice cream which it...
New gluten to offer formulation enhancements
21-Sep-2009 - A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer...
Vegetable protein needs more energy efficient processing, says study
18-Sep-2009 - Meals based on pea protein make a smaller contribution to global warming and are better...
Amino acids may cut acrylamide, boost flavour
15-Sep-2009 - Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by...
Pea ingredients could offer low-fat, tasty meat products
08-Sep-2009 - Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability...
FSANZ sees reasons to approve new GM soy
02-Sep-2009 - Food Standards Australia New Zealand (FSANZ) has published a second assessment report on the potential...
Wild lupins’ protein could rival soy, say Spanish researchers
31-Aug-2009 - Wild varieties of lupin seeds could be tapped for their high quality protein content, report...
Soy protein could lead to foamier egg foams: Study
31-Aug-2009 - Addition of a soy protein isolate to egg white could enhance the foaming of pure...
Soy protein plus pectin may mask bitter taste of casein
05-Aug-2009 - A combination of soy protein isolate and pectin may be a bitter taste masker for...
Colour-protein mix gives glimpse of functional emulsions future
29-Jul-2009 - Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content,...
Managing in China: Part One
24-Jul-2009 - The different language, culture and regulatory set-up may make running an ingredients company in China...
Review finds no effect of soy on testosterone
30-Jun-2009 - A review of 15 studies into the influence of soy proteins or isoflavones on...
Antifreeze gelatin proteins boost ice cream structure: Study
01-Jun-2009 - Collagen peptides produced from bovine gelatin may stop ice crystal formation in supercooled ice creams,...
Protein-fibre combo offers ‘promising’ gluten-free options
18-May-2009 - Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical...
Unilever’s ISP gets novel foods approval for ice cream
13-May-2009 - The European Commission has granted novel foods approval for the ingredient Ice Structuring Protein (ISP),...
Swine flu impacts global economy
28-Apr-2009 - The swine flu virus first identified in Mexico cannot be contained, warns Dr Margaret Chan,...
Cyclodextrin could mask bitter flavours in beverages: Study
16-Apr-2009 - The bitter taste that amino acids give to beverages could be masked by adding alpha-cyclodextrin,...
‘Air filled emulsions’ could reduce fat, ease obesity: Study
03-Apr-2009 - Fungal proteins could produce aerated emulsions with the potential to act as fat replacers in...
Gluten-free baguettes get formulation boost
23-Mar-2009 - Combining buckwheat flour and guar gum could lead to the gluten-free French bread with “improved...
Scientists lift the lid on flavour encapsulation limitations
04-Mar-2009 - Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive...
