Substituting fat with various pea ingredients could lead to sausages with improved texture and acceptability of Bologna-type sausages, says new research from Canada.
Food Standards Australia New Zealand (FSANZ) has published a second assessment report on the potential use of a herbicide-tolerant soybean line in food products, giving its preferred option of approval.
Wild varieties of lupin seeds could be tapped for their high quality protein content, report researchers in Spain, and could reduce the need to import soybean to Europe from places such as the US, Brazil and China.
Addition of a soy protein isolate to egg white could enhance the foaming of pure egg white, offering formulators an option of improved egg white foams, suggests new research.
A combination of soy protein isolate and pectin may be a bitter taste masker for casein hydrolysate, and improve intakes of an ingredient with purported health benefits, says a new study.
Combining carotenoids with protein may lead to stable emulsions with desirable colour and nutritional content, says new research with potential to formulate functional emulsions.
The different language, culture and regulatory set-up may make running an ingredients company in China a daunting proposition for Western executives. But Yossi Gohary, general manager of Solbar Ningbo, says it’s all about cultural compromise.
Collagen peptides produced from bovine gelatin may stop ice crystal formation in supercooled ice creams, opening up possible new innovations to formulators, suggests new research.
Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study.
The European Commission has granted novel foods approval for the ingredient Ice Structuring Protein (ISP), used in ice cream to reduce fat content and improve stability.
The swine flu virus first identified in Mexico cannot be contained, warns Dr Margaret Chan, director-general of the World Health Organization (WHO), as the economic impact of the outbreak continues to spread.
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
A new range of functional soy protein concentrates has been launched in Europe by Archer Daniels Midland Company (ADM) to provide nutrition, emulsify fat, bind water and give structure to emulsified meat products.
New measures to restrict the import of soy foods into the EU from China may have an effect on soy stocks already in the EU, and push up ingredient prices over the coming months, say industry experts.
The plummeting price of crude oil is having a knock-on effect that is bringing benefits to certain food ingredients such as soy, according to a leading supplier.
Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health.
Advances with membrane technology means lower price protein from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.
Hochdorf Nutrifood is extending the application possibilities for its lupin seed-derived ingredient, introducing it as a fat replacer for meat and bakery products as well as a milk and lactose alternative in confectionery.
Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.
The fall-out from the melamine crisis in China is prompting manufacturers to be super careful about sourcing safe ingredients, say industry sources – not just dairy and not just those coming from China.
China is taking steps to reassure countries that are banning its imports following the melamine crisis with the introduction of new safety levels for food and drink.
UK food manufacturers can now source soy that is certified as Non-GM and Responsibly Produced, as two new standards have been developed in response to retailer demands.
Natural blue pigments from oyster-friendly bacteria and red pigments from prickly pear, and concerns for men over soy consumption have been the highlights of this month's science.
Low-fat ice cream made with GM yeast to ensure a creamy consistency may soon be possible in Europe following the European Food Standards Authority’s (EFSA) opinion on Unilever’s novel technology.
The European Commission has launched a campaign to inform consumers of the benefits of organic food and support those involved in the ever-growing organic market.
A new study has found that men who consume an average of half a portion of soy products per day are more likely to have a lower concentration of sperm, particularly if they are overweight or obese.
A new umami ingredient has been launched as a possible alternative to monosodium glutamate which could help food manufacturers reduce costs and salt content in their products.
A new dry blending company has been formed in the US to create
custom blends for use in dairy products, bakery and other food that
it claims will offer cost and time savings.
Protein hydrolysates from Pacific whiting, an abundant and
under-utilised fish, produced better foams than bovine serum
albumin, says new research from Mexico.
Using sugar beet pectin to coat proteins could lead to the
formation of core-shell systems for use as encapsulators or fat
replacers, suggests new research.
The Sprint Rapid Protein Analyzer from CEM Corp, North Carolina, USA, has won a 2008 IFT Food Expo Innovation Award at the IFT trade food show in New Orleans.
A new production process that makes the most of every scrap of corn
in the face of rising prices could turn biofuel producers into food
producers within two years, says its developer.
Beneo-Remy has announced a price increase of 40 per cent across its
rice-derived ingredients portfolio to help counter the pressure of
greater demand on rice supplies and higher costs.
Efforts to reduce salt in packaged foods involve more than just
salt replacers and flavour enhancers, as suppliers contribute to
overall efforts by tweaking processes to make lower sodium
ingredients.
Agro-chemical giant Monsanto has ended a long-running dispute with
Syngenta over soy and corn seeds by entering into a licensing
agreement that will allow its Swiss rival to use its technology in
its soy seed activities.
A new joint venture by DuPont and Danisco aims to develop what
could be the first large-scale non-food ethanol production, which
could lighten the pressure of biofuels on the food industry.
Solbar is introducing a new isolated soy protein with about a
quarter of the sodium usually found in isolates, contributing to
manufacturers' quest to lower levels in finished foods.
Demand for fat replacers is set to increase as health trends
continue, with particular growth experienced in the meat and dairy
sector, according to a new report.
How innovative new protein foods can reaccelerate plant-based growth. Dive into the forefront of plant-based innovation with our detailed analysis and...
