SUBSCRIBE

Breaking News on Food & Beverage Development - EuropeUS edition | APAC edition

News > Science

Read more breaking news

 

 
Dispatch from HIE

Ageing Europeans should change protein consumption habits: Solae

1 commentBy Caroline Scott-Thomas in Frankfurt , 19-Nov-2012
Last updated on 19-Nov-2012 at 10:48 GMT2012-11-19T10:48:21Z

The elderly in particular may benefit from plant-based protein
The elderly in particular may benefit from plant-based protein
Loading the player...

Europe's population is getting older, bringing a range of nutrition-related health concerns to the fore, including how to maintain muscle mass as we age - an issue thought to be closely related to protein consumption.

While most Europeans consume more than enough protein, much of it is in the form of animal protein - and is often also high in saturated fat.Solae's director of global marketing Jean Heggie told FoodNavigator that consuming small amounts of plant-based protein throughout the day - rather than overloading on animal protein at an evening meal - could help maintain muscle mass in the elderly.

1 comment (Comments are now closed)

all horsecaca

who would eat soy or pea or rice as a protein would be daft---estogenic goitregenic and phytates would take away any benefit from the effectand may increase cancers and other digestive disorders ALL BS
T

Report abuse

Posted by T
20 November 2012 | 08h332012-11-20T08:33:17Z

Related products

Soup-To-Nuts Podcast: Ads that show cooking with kids are relatable

Soup-To-Nuts Podcast: Tweaking ads to show cooking with kids makes brands relatable

Images of mom preparing dinner alone in the kitchen for her busy family have...

Soup-to-Nuts Podcast: Confections hold steady in face of war on sugar

Soup-to-Nuts Podcast: Confections hold steady in face of the war on sugar

Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences...

UK sugar tax: The big questions

UK sugar tax: The big questions

The UK has announced a tax on sugar-sweetened beverages. But how hard will it...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

Lab meat, plant proteins and insects: Which alternative proteins will feed the world?

The quest for alternatives to animal-derived proteins has led to a huge amount of...

Food firms should prepare for pre-recession spending

Prepare for pre-recession spend – top economist

Food manufacturers should prepare for a positive three years ahead, as the changing economy...

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Salt reduction not a priority for UK consumers: LoSalt survey

Salt reduction not a priority for UK consumers, finds LoSalt survey

Caroline Klinge

sales and marketing manager, LoSalt

Glanbia ProTherma for protein in hot drinks

Glanbia adds protein punch to hot drinks with heat stable & soluble hydrolyzed whey protein

With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a...

Ancient grain genome breakthrough advances struggle for food security

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer,...

What's the future of farming? It can only be agroecology, says Farms of the Future

What's the future of farming? It can only be agroecology, says Farms of the Future

Think of agriculture of the future and you may conjure up images of hydroponic...

Desert King banks on plantations for sustainable supply of quillaja and yucca

Desert King banks on plantations for sustainable supply of quillaja and yucca

Investing in quillaja and yucca plantations, rather than relying on wild harvests, will guarantee...

Does the future of sustainable eating lie in plant-meat blends?

Does the future of sustainable eating lie in plant-meat blends?

Could be the future of sustainable eating be plant and meat protein blends? We...

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM on bringing fermented stevia to Europe: 'There could be an advantage in being first'

DSM is seeking approval to sell fermented stevia in Europe. We caught up with the...

Kerry innovation chief talks investment, R&D and working with start-ups

Kerry innovation chief talks investment, R&D and working with start-ups

Following Kerry Group's $220 million (€193m) investment into research and development (R&D) last year, what's next...

‘Consumers will not compromise on taste,’ says FlavorHealth VP at IFT

‘Consumers will not compromise on taste,’ says FlavorHealth

FlavorHealth has found that most consumers will pick an indulgent beverage over a better-for-you...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes...

Cargill R&D VP talks ‘processed’ food, EverSweet, at IFT 2017

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard...

Key Industry Events