While building muscle may take centre stage for protein ingredients, there is a mass of potential health benefits from increasing protein intakes, and increasing satiety may be the next big thing.
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.
Cycling between a normal diet and 'protein restricted' foods that contain modified levels of certain proteins could help improve memory and slow the progression of Alzheimer’s disease, according to new research in mice.
The European Food Safety Authority (EFSA) has rejected Irish dairy and ingredients giant Glanbia’s claim that its Prolibra whey-peptide ingredient can reduce body fat, failing the claim on characterisation grounds that dogged 100s of probiotic submissions.
With demand for meat replacement proteins set to rocket, industry is left with the conundrum: how to meet the requirements? In this special edition article, FoodNavigator looks at some of the solutions that could pave the way for future generations of...
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.
Rousselot’s new ‘expertise’ centre in Gent, Belgium will tackle customer demand for healthy reformulation of products and new textures, according to the gelatine and collagen peptides firm.
A new method to prepare meat replacement products could produce substitutes that not only have good taste and texture, but are environmentally sustainable, say researchers.
Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.
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.
The Nestlé Research Center (NRC) in Switzerland and King's College London have committed to a six-month research project to, “examine the interactions between genes and food ingredients, and how they can affect human health."
A pioneering new multi-screening allergen method is more effective, accurate, quicker and cheaper than existing methods used in the food industry, said Eurofins.
UK biotechnology firm Biocatalysts has announced that it aims to increase turnover by up to £6m and create 25 new jobs under a five year development plan.
Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions, according to new research from Finland.
Frost & Sullivan's 2010 European Food Enzymes Technology Innovation Award has gone to Netherlands-based ProteoNic for its contribution to cost and energy reductions in food enzyme manufacturing.
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.
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.
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.
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.
UK-based AMC Chemicals says a new rice protein concentrate can
offer food makers a non-allergenic alternative to soy and whey that
is better absorbed by the body than other vegetable-derived
proteins.
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 panel of scientific experts at Europe's food agency concludes an
enzyme preparation used as a food additive for binding
reconstituted food is safe, and 'not likely' to raise the risk of
allergic or intolerance response.
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.
