One of the key challenges in finding alternative protein sources to meat and dairy is trying to provide consumers with the health aspects, especially high-quality protein, that they expect from animal products. Mycoprotein, as FoodNavigator found out...
A new study from Italy finds edible insect powder can be successfully incorporated into leavened baked goods to improve their nutritional trait, but there is a downside.
A new technique could result in better nutritional and safety
profiles for the coming generation of genetically modified
organisms (GMOs), Spanish scientists have reported.
Food seasonings giant Ajinomoto defends its leading amino acid
position, earmarking 15 billion yen over the next five years to
ramp up production capacity of its umami seasonings and feed grade
amino acids, reports Lindsey Partos.
Japanese food seasonings firm Ajinomoto announced earlier this
month it will invest 5 billion yen (€400,000) in a new R&D
centre at its Kawasaki plant.
In response to growing demand for amino acids, Japanese food
fermentation leader Ajinomoto ramps up production of amino acids
for food and pharmaceuticals, with a €40 million investment in a
new Brazilian plant.
Japanese sweetener and seasonings giant Ajinomoto will drive funds
into South and Central America to strengthen its presence in the
developing markets there, announcing a raft of different investment
programmes for 2005.
Ajinomoto, the Japanese seasonings company, is to reorganise its
European ingredients operations in a move designed to improve
operational efficiency and to accelerate growth.