Protein

© GettyImages/shuttertop

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.

Awareness of the positive role protein plays has jumped ©iStock/triocean

Infographic

The protein challenge: meeting global demand

By Katy Askew

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.

© 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.

©iStock/NicoElNino

CO2 rises could plunge millions into protein deficiency

By David Burrows

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.

Silk is harvested from farmed silkworms, which is a costly and time consuming process.©iStock/volkanbys

Swedes spin silk from whey protein

By Will Chu

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.

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