After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.
Farmless claims to be making 'carbon negative' protein. The Dutch start-up has developed the means to make this protein using between 10 and 25 times less agricultural land than your average plant-based protein, and between 250 and 500 times...
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
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.
While truffles may the epitome of taste in the culinary world, they also have potential as a functional food ingredient, say researchers, outlining their antioxidant, antimicrobial, and immune-modulating potential.
With an oat protein acquisition and mycoprotein partnership already under its belt, Naturex is now working on a new “high-end, functional” protein made from its leftover plant-based biomass to be launched next year. Its three-pronged strategy for growth...
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.
Expensive and energy intensive methods to purify protein may not be necessary because 'impure' proteins can perform as well as, or even better than, pure ones for functionality, a two-year Wageningen-led project has found.
Umami seasoning supplier Ajinomoto is "disappointed" Europe's food safety authority has called for regulations capping MSG and glutamate additives in food, as the Commission confirms it will consider setting maximum levels.
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...
Hinoman – an Israeli start-up developing a novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes – aims to open its first commercial scale production facility in Israel in the first...
Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish scientist has said.
Novel protein ingredients face a difficult future with too many barriers to entry to make success likely – but there are brighter prospects for Quorn and some potential for insect protein in animal feed, says Giract.
The crude protein content in several edible insect species is similar to that in conventional meat products according to a new study from Wageningen University, which adds to a mounting body of research on the potential of insect protein.
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.
A new ‘magnetic tongue’ has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies to use when developing and testing new or reformulated products, suggest researchers.
The addition of dextran to peanut protein isolate could significantly improve its emulsifying and foaming properties, putting it on par with other protein isolates such as soy and whey protein, says new research.