Amino Acid

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Grass is greener for healthy, novel protein, say researchers

By Niamh Michail

Cheap, plentiful and with an amino acid profile similar to eggs, grass could be the next sustainable protein ingredient for food manufacturers, say Danish researchers, who have already created a grass protein bar.

© iStock

Equinom develops non-GMO pulses with 50% more protein

By Niamh Michail

Seed breeding firm Equinom has developed a pea, chickpea and cow pea with 50% more protein than commercially available alternatives, and it's looking for food manufacturers to use the pulse flour and give feedback.

Eight food industry players have already signed up to the project. © iStock

Just how nutritious are sustainable proteins?

By Niamh Michail

The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...

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