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.
A non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of German researchers.
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
Alpro, the leading European soy player its chief says has “sustainability in its DNA”, has become the first European food company to sign up to the World Wildlife Fund’s Climate Savers programme.
Eight of the top 12 soy drink consuming countries are Asian with Hong Kong residents consuming the most at 17 litres per year each, according to TetraPak data.
Rising commodity costs are the main reason behind Solae’s decision to lift its global soy prices by between six to 10 per cent from April 1, 2011, according Reinhart Schmitt, vice president, Solae Europe.
Solbar has launched its steam textured soy protein Bontex on the French market in a bid to help manufacturers cater to consumer desire for natural products.
The British meat industry seems completely unconcerned about the new government advice to limit red meat consumption to 70g a day, believing it will have no impact on the livelihoods of meat farmers and processors.
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
Soy ingredients company Solae opened a food application centre in Shanghai yesterday, promising to cut product development times for Asia-Pacific customers.
European consumers see protein in its various forms as a key weight management nutrient, according to a new research survey from soya ingredient specialists Solae.
Solae Europe has debuted an insoluble fibre, soluble fibre and soy protein blend it says can support, “digestive health, heart health, and a lower glycaemic index for foods.”
Food allergies are under-recognised risk factors for asthma, suggests a new study from the US that also found greater allergy incidence in children, men and black people than other sectors of the population.
Solbar has unveiled a new corporate branding image as it is engaged in a strategic shift towards innovation, especially in isolates soy protein and extruded products and supporting customers with technical knowhow.
Vegetarian protein options have come a long way from the once-ubiquitous lentils and tofu as food scientists have stepped up to the challenge of creating innovative meat substitutes.
Leading soy supplier Solae has criticised the European Food Safety Authority (EFSA) for a selective approach that saw the agency’s health claims panel dismiss upward of 30 human intervention studies contained in an article 14, soy protein, cholesterol-lowering...
Pea protein is gaining in popularity, with new product launches containing the ingredient up 21 per cent in 2009 over the previous year, according to data from Mintel’s Global New Products Database.
The milk protein content of soft cheese may be reduced using sesame proteins, and tap into local tastes in China's booming dairy segment, suggests a new study from China and the US.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Small, round, and familiar. Peas might not seem terribly exciting to the consumer's eye, but Roquette thinks otherwise. It has a cross-departmental team investigating new ingredients from peas that can bring functional and nutritional benefits.
New voluntary standards for the responsible production of soy have been agreed by the industry roundtable, and the first certified material from South America is expected to be in the market in 2011.
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.
The volume and texture of rice bread may be enhanced by simply adding glutathione, a protein and safe food additive, and offer better gluten-free products to a growing market, says new research.
Roquette is proposing a new pea-based beverage concept to the industry, which it believes could rival soy products as a source of protein for people who follow dairy-free diets.
Roquette has optimised the production process for its Nutralys pea protein to enable higher levels to be used without affecting taste. It expects the breakthrough to bring considerable new market opportunities.
Consuming a gluten-free or a casein-free diet may not offer any benefits for people suffering from autism or its related disorders, says a new review of the science to date.
Nizo Food Research has found that lactoferrin and thymol can work together to protect foods against E.coli, a promising result that could help food formulators reduce costs without having to resort to chemicals.
Vegetable proteins to replace eggs and a combination of gums and citrus fibre are just two options for low-fat vegetable-based mayonnaise formulations, according to recent research.
Cognis is launching a new whipping agent based on soy protein, which is suitable for desserts for the lactose- and milk-free markets, and for vegetarians and vegans.
A survey by a protein ingredient supplier indicates that 12 per cent of Brits have reduced their meat consumption in the last five years, for weight management, cost or environmental and ethical reasons.
Soy protein isolate extruded at high moisture – such as meat analogue – has the same nutritional value as unextruded soy protein, suggests a study published in the Journal of Agricultural and Food Chemistry.
Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.
The European Commission last week approved three varieties of genetically modified maize for import and processing for food and feed uses, as soy imports into the EU were held up by the bloc’s zero tolerance policy.
A new review of the nutritional and functional properties of pulses and their constituents emphasises the opportunities for industry to find novel uses for pulses and develop more ingredients that can be used in convenience foods.
Meat and dairy substitutes could play a major role in cutting global emissions and present opportunities to food companies – but they need marketing investment to attract consumers, says a World Watch report.
Eating a high protein diet appears to make the brains of mice lighter, report researchers who hypothesise that this could make them more vulnerable to Alzheimer’s disease.
Gelita has developed a new gelatine product for fat reduction in ice cream which it claims gives a smoother, creamier mouthfeel than other low fat products on the market.
A low-salt, low-fat gluten ingredient is being developed in Australia, with the potential to offer formulators a product with a lighter colour and enhanced texture.
Meals based on pea protein make a smaller contribution to global warming and are better for soil than animal protein meals, but they fall down on energy use, says a new Swedish-Spanish study.
How innovative new protein foods can reaccelerate plant-based growth. Dive into the forefront of plant-based innovation with our detailed analysis and...
