Proteins

Is azuki the next big bean?

30-Jul-2013 By Annie-Rose Harrison-Dunn

The azuki bean, also known as adzuki and aduki, is more commonly found in Japanese kitchens, yet has recently been creeping into the European culinary consciousness. With its high nutritional value and gluten-free potential, could it be the next big thing...

Good grub? Danish researchers win funding to show that insects can be delicious

17-Jun-2013 By Nathan Gray

A new Danish research project aims to promote the widespread adoption of insects in our diets by showing that bugs and grubs are not only good for you, but are also delicious.

Vegetarians have significantly lower mortality rates, reveals new study

04-Jun-2013 By Elaine WATSON

Further evidence that following a plant-based diet could improve your health outcomes was unveiled this week with the publication of a large study showing that vegetarian diets are associated with reduced death rates.

Bill Gates: Food industry innovation crucial for health and food security

08-Apr-2013 By Caroline Scott-Thomas

Our approach to food is ripe for reinvention – and the food industry is just at the beginning of what it can achieve through innovation, according to Microsoft mogul and co-founder of the Bill & Melinda Gates Foundation, Bill Gates.

Modified protein foods may slow Alzheimer's progression: Mouse study

18-Feb-2013 By Nathan Gray

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.

RTRS and GMP+ sign responsible soy certification agreement

22-Jan-2013 By Caroline Scott-Thomas

The Round Table on Responsible Soy (RTRS) and Netherlands-based certification agency GMP+ International have signed a cooperation agreement in order to speed uptake of certified responsible soy and simplify the certification process.

RTRS hails one million tonnes of certified responsible soy

15-Jan-2013 By Caroline Scott-Thomas

The Round Table on Responsible Soy (RTRS) has reached a milestone of one million tonnes certified under the scheme during its second year of certification.

Fear of the new: The importance of storytelling in the meat-free market

15-Jan-2013 By Caroline Scott-Thomas

It’s not enough to have a great-tasting product – manufacturers of meat alternatives must tell a positive production story, according to the maker of an award-winning product taking the Dutch meat-free market by storm.

Dairy alternative drinks move into the mainstream

09-Jan-2013 By Caroline Scott-Thomas

Dairy alternative drinks are moving out of the specialist health food sector and into the mainstream – and it’s not all about soy anymore, according to market research firm Innova Market Insights.

Protein co-precipitate advances offer industry benefits

04-Jan-2013 By Rod Addy

Advances in protein co-precipitation technology offer powerful ways to improve the use of protein rich raw materials, oil seed meals and byproducts, according to a study in Food and Bioproducts Processing.

Tate & Lyle takes on new protein ingredient technology for food texturants

11-Dec-2012 By Caroline Scott-Thomas

Tate & Lyle has signed an agreement with Nandi Proteins Ltd to develop an early-stage protein ingredient technology for use in food texturants.

Dutch companies to double use of sustainable soy from 2011 levels

05-Dec-2012 By Caroline Scott-Thomas

Dutch food companies and trade organisations have signed agreements with Brazilian growers to double the supply of RTRS-certified soy to the Netherlands from 2011 levels, according to the Foundation for Responsible Soy Transition.

How eco-friendly are meat analogues?

26-Nov-2012 By Caroline Scott-Thomas

Many meat analogues derived from plant proteins may have environmental impacts comparable to animal protein because of inefficient water and energy use in their production, according to associate professor of Food Process Engineering at Wageningen University...

Dispatch from HIE

Ageing Europeans should change protein consumption habits: Solae

19-Nov-2012 By Caroline Scott-Thomas in Frankfurt

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.

"Next generation": Roquette launches vegetable protein research initiative

08-Oct-2012 By Shane Starling from Lille, France

French ingredients giant Roquette has launched a pea protein research programme dedicated to, “the next generation of plant-based proteins”.

Career Insider

Beneo manager on the importance of technical know-how - and empathy

03-Oct-2012 By Caroline Scott-Thomas

In this Career Insider, product manager for Beneo’s non-dairy alternatives and BeNeLux country manager Stefanie De Roover lifts the lid on a varied and challenging role, and offers advice for those seeking a similar position. “Never stop being curious,”...

Nutritionist challenges egg-busting study

14-Aug-2012 By Rod Addy

Nutritionist Dr Carrie Ruxton has challenged the latest study vilifying egg yolk as a contributor to coronary artery disease.

Scotland makes decisive move on EU meat exports

13-Aug-2012 By Rod Addy

Scotland has stepped up plans to target Germany and the Nordic countries with beef and lamb exports, setting up focused export managers specifically to promote them.

Special edition: meat alternatives

Mintel highlights future trends for meat substitutes

07-Aug-2012 By Rod Addy

Focusing on indulgence, health and convenience trends would pay dividends for meat substitute manufacturers, according to market analyst Mintel Group.

Special edition: Meat alternatives

Firm growth for meat substitute products

06-Aug-2012 By Rod Addy and Nathan Gray

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.

Upward pressure on UK food prices on horizon

01-Aug-2012 By Rod Addy

Upward pressure on UK food prices is around the corner, driven by global forces such as rocketing corn prices and the knock-on effect on animal feed, according to Clive Black, analyst at Shore Capital.

Cranswick set for strong year ahead

01-Aug-2012 By Rod Addy

UK meat processor Cranswick would benefit from millions of pounds worth of investment and the potential closure of Vion’s pig processing unit in Scotland in the coming year, according to analysts.

Edible collagen sales strong for Devro

31-Jul-2012 By Rod Addy

Devro has reported rising edible collagen volumes in Europe, especially eastern Europe, Scandinavia and Germany, in its results for the first half of its financial year.

Soy survey: 77% approve; 2% don’t

20-Jul-2012

A Solae-sponsored survey has found 77% of people rate soy to be good or excellent while only 2% said they had a negative perception of the bean and its extracts, drinks and foods.

Children sample edible insects

10-Jul-2012 By Rod Addy

Children at a UK primary school have been sampling edible insects to mark National Insect Week 2012.

'Appetite-suppressing' effect of proteins explained by researchers

09-Jul-2012 By Nathan Gray

Researchers have mapped out the chain reaction of signals that send satiety messages to the brain after a protein-rich meal.

Pressure groups intensify campaign to derail GM guidance

05-Jul-2012 By Rod Addy

Pressure groups Friends of the Earth (FoE) and GM Freeze have stepped up their campaign to derail EU safety guidelines for introducing genetically modified (GM) animals into Europe.

Commission warns non-compliant member states on eggs

22-Jun-2012 By Rod Addy

The European Commission (EC) has warned 10 EU Member States that have failed to comply with the Regulation banning battery-caged hens that they could be facing legal action.

Dispatches from Israel

Galam Group rolls out soy-based formulations from NutriGal

21-Jun-2012 By Rod Addy

Galam Group is rolling out a range of soy-based formulations to address demand for textural and gluten free solutions globally following its acquisition of Italy’s NutriGal in 2008.

Rousselot facility to tackle reformulation, texture demand

21-Jun-2012 By Rod Addy

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.

Dispatches from Vitafoods Europe 2012

Solbar ready to power up for growth post acquisition

12-Jun-2012 By Rod Addy

Solbar is preparing for strong global growth in the wake of its acquisition by farmer agri-cooperative CHS, according to Todd Watson, CHS global protein sales and development manager for food and food ingredients.

Dispatches from Vitafoods Europe 2012

Solbar targets UK, Europe for growth

06-Jun-2012 By Rod Addy

Soy protein firm Solbar has outlined big plans for growth in several fields, including dietary and sports nutrition following the completion of its acquisition by US-based farmer co-operative CHS in February 2012.

North America boosts EU sustainable soy supply

22-May-2012 By Rod Addy

European food manufacturers can access thousands more tonnes of segregated sustainable soy from North America after certified supplies have become available from producer Lang Farms.

Spanish researchers spell out 2020 consumer food trends

04-May-2012 By Rod Addy

‘Eater-tainment’, ‘SuperSense’ and ‘Food Telling’ are among the food consumer trends predicted to be prominent in 2020 by researchers at Spain’s Azti-Tecnalia research and development centre.

Fish protein could provide basis for new wave of functional foods, suggest researchers

12-Apr-2012 By Nathan Gray

There is great potential to develop novel, marketable, omega-3 rich functional food products from inexpensive sources such as fish protein isolate, according to new research.

Tannins show promise for allergen-free peanut products

22-Mar-2012 By Nathan Gray

The use of tannic acid could help to reduce the allergic potential of products that contain peanut proteins, say researchers.

Unilever cranks up open innovation activities

20-Mar-2012 By Jane Byrne

Unilever is looking for new ideas to help it reduce the sodium levels in its food products by a further 15 to 20% without compromising taste - just one ‘want’ on its newly launched open innovation platform.

CODEX-sanctioned gluten testing method may ‘underestimate’ values in hydrolysed foods such as beer, researcher claims

19-Mar-2012

Spanish researchers claim to have developed a cheaper, faster and more accurate method for detecting gluten levels in hydrolysed foods, and found that numerous products tested, including beers, using their new assay showed gliadin levels well in excess...

Bunge and Senwes target South African vegetable and protein market

23-Feb-2012 By Kacey Culliney

Vegetable oil and protein demand is strong in South Africa driven by a burgeoning population and rising incomes, and global oilseed player Bunge will target these lucrative markets through a new joint venture crushing facility.

Surimi ‘waste water’ could provide source of additional fish protein ingredients

24-Jan-2012 By Nathan Gray

Recycling protein from that is usually discarded in surimi processing water could provide an additional source of fish protein ingredients for the food industry, say researchers.

New mechanism reveals link between maternal diet and diabetes

10-Jan-2012 By Nathan Gray

Mothers who consume a poor diet through pregnancy risk leaving their children less able to store fats correctly in later life, leading to a higher risk of diabetes, according to new research in rats.

Calories alone, not protein, responsible for body fat increases, says research

04-Jan-2012 By Nathan Gray

Calorie consumption alone is responsible for increase in body fat, whilst protein intake may contribute to changes in energy expenditure, according to new research.

New research programme may boost algae ingredient supply chain

09-Dec-2011 By Nathan Gray

A new research project led by TNO could help to create a more robust and industrially viable algae ingredient supply chain, says the Dutch research group.

CHS to acquire Israeli soy protein company Solbar for $133m

25-Nov-2011 By Caroline Scott-Thomas

The United States’ biggest farmer-owned cooperative CHS Inc. has signed an agreement to acquire soy protein company Solbar for $133m, sending share prices in the Israeli company soaring.

New technologies may open up oilseed waste as source of vegetable proteins, suggests review

16-Nov-2011 By Nathan Gray

Smarter processing of industrial by-products from oilseed oil production could lead to more sustain able production of value-added vegetable proteins, suggests a new academic review.

NIZO and Vion Foods look to give proteins fat functionality

21-Oct-2011 By Nathan Gray

There is no one ‘golden bullet’ for fat functionality replacement in foods but understanding what fats do in a food system will help in the search for alternatives, claims a NIZO researcher.

Avebe targets low fat cream cheese and ice-cream with new Etenia starch application

03-Oct-2011 By Jane Byrne

Avebe has added extra applications for its Etenia potato starch range, this time to enable lower levels of fat in cream cheese and ice-cream.

Bleaching flaxseed meal improves food ingredient uses: Study

30-Sep-2011 By Nathan Gray

Lightening the colour of protein rich flaxseed meal by bleaching it with hydrogen peroxide will improve the potential for using it as an ingredient in foods, say researchers.

Solbar flags up meat substitute texture development

07-Sep-2011 By Jane Byrne

Solbar claims the latest addition to its textured vegetable protein range can copy almost any red meat, poultry, fish or sea food for vegetarian applications or can be used to add texture and cost benefits to actual meat products.

Egg whites show gluten-free product potential: Study

17-Aug-2011 By Stephen Daniells

Formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research.