The stability of emulsions can be enhanced by complexing the
protein albumin with green tea extracts, boosting the shelf-life
and nutritional content, researchers have reported.
Irish firm Kerry Ingredients has responded to the growth of
organics in the United States by expanding its organic ingredient
product range across the board, the firm announced yesterday.
A gluten-soy protein isolate combination has significant potential
as a carbohydrate replacer in cookies aimed at the low-carbohydrate
diet sector, say researchers.
Food and retail group Associated British Foods (ABF) is actively
looking for opportunities to increase its presence in China's
ingredients market, and could make an acquisition in the coming
year, according to the unit's...
Modifying wheat gluten protein with transglutaminase enzymes
improves the gelling, rheological and textural properties, claim
Chinese researchers - a result that may offer value-added solutions
for a wide range of food products.
Researchers in the US have found a way to genetically engineer
cottonseed to remove toxins, making it a potential source of
protein for undernourished populations.
Peanut protein concentrate (PPC) could provide the food industry
with a cost-effective and alternative emulsifying ingredient,
suggests a study by US scientists.
Integrating social and environmental concerns into business
practices ultimately benefits a firm's bottom line as well as the
environment, according to the CEO of energy bar manufacturer Clif
Bar.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
Soya beverage makers are using more subtle marketing of their key
ingredient and merging with more traditional segments like juice
and dairy in a bid to bring their products into the mainstream,
according to industry experts.
Adding flour from pigeon peas, one of the world's oldest food
crops, could lead to nutritionally enhanced pasta, with quicker
cooking times, as well as boosting flavour, according to a joint
Spanish-Venezuelan study.
A group of scientists has claimed that Unilever's genetically
modified (GM) fish antifreeze protein for ice cream should not be
approved without further comprehensive tests.
The use of hydrolysed vegetable protein (HVP) ingredients is on the
rise, according to the Association Internationale de l'Industrie
des Bouillons et Potages (AIIBP).
The US gluten-free market has soared in recent years, according to
a new report, and is likely to receive another significant boost as
the nation's mega food firms jump on the bandwagon after the FDA
definition of 'gluten-free'...
Leading oilseed producer Bunge has developed a new process to
incorporate protein into candy bars, which the company claims does
not have a negative impact on the product's texture and taste.
ADM is targetting the burgeoning healthy snacks market, launching a
wheat protein isolate that mimics the properties of sugar as a
binder in reduced sugar applications.
Using rapeseed proteins as ingredients in experimental sausages
boosted taste and aroma of the finished product, as scientists
continue the search for novel functional ingredients.
Solbar's selection of Danetto Food as its distribution partner for
soy proteins in Finland is the latest initiative designed to
strengthen the firm's position in the European soy protein sector.
The success of soy drinks shows that the UK functional drinks
market is highly lucrative something that the dairy industry must
take full advantage of, says Organic Monitor.
The addition of protein to a carbohydrate-containing beverage
provides benefits superior to traditional carbohydrate based
beverages, claims the Scientific Advisory Board (SAB) on sports
nutrition and performance.
DSM's development of a patented new flavour technology in China
illustrates how increasingly important this region is becoming to
European flavour firms.
The soy component genistein has been found to disrupt the normal
development of ovaries in female mice, although a similar effect in
humans has yet to be proven.
Israeli firm Solbar has established three new distribution channels
in France, Benelux and Scandinavia for its range of speciality soy
protein concentrates, isolates and textured products.
New research published today reveals that consuming soy could have
a "severe" impact on a genetic heart condition that affects
one in 500 people, though the authors caution that the effect has
so far only been observed in...
A new injectable soya protein designed for use in meat products
could help increase shelf life and cooking yields, while also
improving the texture of products, says supplier Archer Daniels
Midland (ADM).
Netherlands based ingredient firm Exter claims to have discovered
an excellent source of vegetable protein, and plans to launch the
product in early 2006.
French ingredient supplier Roquette believes that its new pea
protein product, Nutralys, can help manufacturers tap into current
health concerns and cut manufacturing costs.
Research to genetically modify peas to resist insect attack and
reduce the use of chemical sprays has been discontinued after the
failure of a stringent risk assessment.
Cosucra plans to take advantage of the rapidly growing alternative
protein market by show how pea protein can tie into current health
concerns and cut costs.
Soy ingredients supplier Solae is the latest firm to be hit by
soaring costs for natural gas as the company announces price
increases for its line of soy lecithin products.
Soy protein giant Solae is building a manufacturing facility in
China in order to tap into the country's huge potential as a major
consumer of soy protein.
Soy protein giant Solae is building a manufacturing facility in
China in order to tap into the country's huge potential as a major
consumer of soy protein.
Ingredients players and food makers could expect some relief in soy
ingredients prices as soybean futures on the Chicago Board of Trade
fell yesterday, reports Lindsey Partos.
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.
Price rises for soy-related ingredients are still under pressure as
drought, high production costs and a strong real all impact soybean
production for Brazil's 2004-05 crop, writes Lindsey Partos.
Bunge said last week that its first-quarter profit shot up 40
percent on the back of increased soybean yields, provoking the
company to raise its outlook for the year, writes Philippa
Nuttall.
The University of Illinois at Urbana-Champaign, US will host a
forum next month to examine the role that soy foods can play in
managing a person's weight.
Syngenta Crop Protection today launched an early warning web-based
system to help growers protect their crops against Asian soybean
rust, the disease which has persuaded some US farmers to reduce the
number of acres planted with soy...
A soy-based egg replacer developed by food scientists at Unilever
heads to the US, as Alleggra Foods, the owner of the new
ingredient, signs a distribution, manufacturing and marketing
agreement with Tate & Lyle for the North...
Knocked by an economic slowdown and the strength of the Euro
against the US dollar, growth in turnover for the European food and
drink industry rose by a 1.9 per cent wisp from 2002 to 2003,
concludes a new report from the US government,...
We have successfully closed the gap between the sensory experience of plant-based protein foods and traditional animal proteins, as demonstrated by a food...
Meet new consumer expectations with Clean Label products: a guarantee of authentic, natural, transparent products that meet the ever-growing demands of...
