Proteins

Europe's food industry steady

Europe's food industry steady

In the wake of terrorist attacks in the US on September 11, 2001
Europe's manufacturing industries have taken a knock but figures
released this week reveal that the food industry is managing the
course, registering a 'light...

A tastier soy-based bread

A tastier soy-based bread

The US Agricultural Research Service (ARS) has developed a new
dough formulation to eradicate the musty, 'beany' aftertaste of
some soy-based breads; a problem that has eluded food technologists
since the 1970s.

Flax the next soy

Flax the next soy

Ingredients firm Acatris has introduced a new product which has the
potential to surpass the rapidly growing sales of its Soylife soy
isoflavones, according to its president.

Taste focus for Solae soy

Taste focus for Solae soy

Freshly formed Bunge-Dupont soy ingredient joint venture, The Solae
Company, is to plunge into flavors and to work on the taste of soy
protein through a new collaboration with flavor scientists at the
Linguagen corporation.

ADM adds to patents file

ADM adds to patents file

Archer Daniels Midland (ADM) has been awarded three US patents for
the use of concentrated isoflavones combined with other
phytochemicals to treat blood-related diseases, cancer and
menopausal symptoms.

ADM invests in non-GM soy

ADM invests in non-GM soy

Agribusiness giant Archer Daniels Midland Co. said on Tuesday it is
paying an extra 20 cents per bushel for soybeans that have not been
genetically modified and are delivered to its processing facility
in Decatur, Illinois.

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