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.
The food sector has witnessed a jump in demand for protein. But conflicting pressures mean this complex issue requires a nuanced response and leadership from the food industry.
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.
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.
Although many consumers are interested in nutrition that supports an active lifestyle, there is still a nutritional knowledge gap and untapped potential in the EU whey protein market, according to the European Whey Processors Association (EWPA).
The least valuable part of potato residue that currently goes to landfill could increase in value 10,000-fold, say the Danish researchers transforming them into natural additives.
With protein seeing continued interest from mainstream consumers, Glanbia Nutritionals has launched ProTherma: a hydrolyzed whey protein that can withstand high temperatures and therefore offer a protein punch in everyday hot beverages.
Researchers claim that almost 150 million people (1.57% of the world’s population) may be placed at risk of protein deficiency by 2050 if levels of carbon dioxide in the atmosphere continue to rise.
The Doritos and Cheetos maker is capitalizing on the growing insect and plant-based protein trend, and has called for novel protein ideas to use in its snacks.
While milk has been known as an ‘excellent source of proteins, calcium and vitamin D’ and therefore ‘good for your muscles and bones’ for many years, other attributes of milk for health enhancing activity have not been given the same focus.
Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.
Sustainability wins another vote for the “most important” trend to watch in 2017, followed closely by plant-based protein, according to a small, but well-educated group of nutrition experts, surveyed by Ketchum’s Global Food and Beverage Practice and...
Combining high-intensity ultrasound with the enzymatic treatment of egg whites could produce new ‘added-value’ egg white protein hydrolysates that are attractive to the food and nutrition industry, say researchers.
Entrepreneur Oliver Cookson has embarked on a new venture – a personalised protein-based nutrition service designed to “unravel the maze of protein by giving each consumer exactly what they need”.
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...
France aims to become a leading world supplier of protein by 2030 with an agreement signed yesterday between government and industry pledging to boost investment into 'intelligent food' from both animal and vegetable protein sources.
After becoming fully family-owned and independent last week, French botanicals and ingredient player Nexira is chasing sales of €150-€160m by 2020 with acquisition, Asian expansion and boosted health and nutrition activity front-and-centre in its plans.
Research into how food viscosity and hardness are determined may provide the food industry with insights into how to enhance the texture of foods, adding to their appeal and satiety.
The nutritional quality of a mother’s diet during pregnancy has a huge say in determining offspring attributes, such as weight and even susceptibility to chronic conditions, a UK study has speculated.
New insights into the science of taste and how changes in taste receptors determine the way we perceive food have been gathered in a study carried out by Japanese researchers.
Experts from food and drink advisory service Campden BRI look at some of the key factors to consider when choosing the most suitable protein source for fortifying bakery and snacking products.
French flavour and functional ingredients supplier Nactis Flavours has signed an agreement to acquire the aromatic raw materials portfolio of specialty chemical firm PCAS for an undisclosed sum.
Insects, ancient grains and algae. There is no such thing as a perfect protein and we must bust this myth of the ultimate ‘superfood’ protein, says researcher.
Protein via nutrition bars and other delivery modes has driven much of the recent M&A activity in the dietary supplement and functional foods space, experts say.
60-second interview: Vicky Fligel, business development manager, Glanbia Nutritionals
Glanbia Nutritionals has expanded beyond its dairy roots to add pea, chia and flax protein concentrates to its portfolio to meet growing demand for vegan protein, says business development manager Vicky Fligel, who caught up with us for our special edition...
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.
Protein has been hot for some years and shows no sign of abating in the near future as diet trends flip in protein’s favour from largely discredited low-fat to lower-carb/higher-protein regimes and a broader health halo around various protein forms.
Waters Corporation has introduced liquid chromatography-mass spectrometry (LC-MS) software for small molecule omics data analysis which it believes is gaining momentum in the food industry.
We have become a nation of fitness and nutrition go-getters, as evidenced by the skyrocketing number of fitness and nutrition apps and the mainstreaming of the sports nutrition market.
“I am large, I contain multitudes,” poet Walt Whitman famously observed. He could have been talking about the potentially valuable proteins that are lost daily in the waste streams of ingredient operations for want of knowing what they are and what they...
Gel quality scores for typing VTEC E.coli using pulsed-field gel electrophoresis (PFGE) were lower than Salmonella and Listeria, according to an EU report.
If its ‘sprouted’ form, non-GMO, non-allergenic and vegan credentials give consumers a warm and fuzzy feeling; its low price, amino acid profile and smooth texture are also winning over formulators, claims one firm promoting the latest plant protein on...
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.
DSM Food Specialties has discovered an enzyme that can extract protein that might otherwise go to waste from animal by-products, for use in processed meats.
While building muscle may take centre stage for protein ingredients, there is a mass of potential health benefits from increasing protein intakes, and increasing satiety may be the next big thing.
Soaring whey prices are changing the face of the protein concentrate market, but hefty Asian-driven premiums won’t signal a flood to plant proteins, says an analyst.
