Eggs are a great protein source but processors lack innovation when creating new convenience formats, says the founder of Peck, whose egg-based beverage packs a nutritional punch that beats highly processed plant or whey protein.
By processing egg whites and yolks in different ways, Spanish researchers have developed a range of novel gels and foams that are fat-free, dairy-free and have a neutral taste.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
Glanbia Nutritionals has launched a new ingredient to replace whole eggs in bakery applications as firms seek alternatives in the face of steep price increases in the egg market.
Ninety-two percent of consumers agree that eggs are an important part of a healthy diet – but 30 percent of respondents limit eggs due to cholesterol concerns, according to a new Mintel report.
Egg white foam may boost gluten-free sourdoughs enhance the structure of the resulting baked goods and extend the range of gluten-free products, says a new study.
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.
The rare sugar D-psicose may be an ideal substitute for sucrose,
and have the added benefits of boosting antioxidant activity and
boosting shelf-life, say Japanese researchers.
A Russian ingredients company is finding it hard to meet growing
demand for its egg protein products because of problems finding
buyers for the by-product - powdered egg yolk. Angela Drujinina
reports.
Burcon NutraScience and the Fraunhofer Institute have concluded the
first phase of their investigations into the potential health
benefits of the canola proteins, Supertein and Puratein.
Burcon and Archer Daniels Midland (ADM) have completed the
technical phase of the commercialization of Puratein and Supertein,
canola proteins, expected to have a wide range of applications in
the food and nutraceutical industries,...
Canadian firm Burcon NutraScience, which has teamed up with ADM to
bring a new plant-derived protein to market, has filed another
patent application that further strengthens its bid to take over
sales of egg and other proteins.
Burcon NutraScience, the Canada-based producer of rapeseed protein
products, has contracted Germany's Fraunhofer Institute to carry
out tests on its Supertein and Puratein products with a view to
finding new added-value opportunities...