Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
The current high-protein craze in the US food and beverage market is driving continued demand for soy-ingredients, with particular growth opportunities in sports nutrition, food for kids, and weight management, says one leading supplier.
It’s not enough to have a great-tasting product – manufacturers of meat alternatives must tell a positive production story, according to the maker of an award-winning product taking the Dutch meat-free market by storm.
Substituting soy protein isolates and meat protein with poultry protein isolates in turkey bologna can avoid the use of nonmeat ingredients and reduce production costs without impacting quality, according to a study.
Rising commodity costs are the main reason behind Solae’s decision to lift its global soy prices by between six to 10 per cent from April 1, 2011, according Reinhart Schmitt, vice president, Solae Europe.
Solbar has unveiled a new corporate branding image as it is engaged in a strategic shift towards innovation, especially in isolates soy protein and extruded products and supporting customers with technical knowhow.
Leading soy supplier Solae has criticised the European Food Safety Authority (EFSA) for a selective approach that saw the agency’s health claims panel dismiss upward of 30 human intervention studies contained in an article 14, soy protein, cholesterol-lowering...
Solbar is exploring new applications for its Bontex steam textured soy proteins, and believes that attention to their nutritional benefits could make them attractive for bakery and confectionery goods geared towards health.
The fall-out from the melamine crisis in China is prompting manufacturers to be super careful about sourcing safe ingredients, say industry sources – not just dairy and not just those coming from China.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
A recently published meta-analysis of published studies provides
support for the inclusion of soy protein in place of saturated and
trans-saturated fats and cholesterol as part of a diet to prevent
and lower high blood cholesterol...
A new injectable soya protein designed for use in meat products
could help increase shelf life and cooking yields, while also
improving the texture of products, says supplier Archer Daniels
Parallel to growing demand from food makers for a diversified, and
competitively priced, range of functional soy protein concentrates,
Israeli player Solbar aims to meet these needs with the extension
of its Solcon platform, the firm...
Soy protein manufacturer Solbar has opened an office in Shanghai to
allow it to meet the rapidly growing demand for soy products in
China. It launches just ahead of local production, scheduled to
start in January next year at a new...
At the beginning of the year Israel-based soy proteins specialist
Solbar, announced its move into the soy proteins in China. Simon
Pitman spoke to the company about the project and discovered
that soy protein demand is a major driving...
The recent escalation of raw material, manufacturing, energy and
packaging costs will result in an increase in price for soy protein
ingredients, says the Solae company, as soybean prices hit 15 year
highs and the firm passes rises...
The Food and Drug Administration (FDA) is reviewing a new petition
for a health claim that suggests the consumption of soy
protein-based foods may reduce the risk of certain types of cancer
including breast, prostate and colon cancer....
Soy protein appears to lower risk of heart disease by increasing
the size of LDL cholesterol particles and reducing dangerous
cholesterol, shows a new study that further examines the mechanism
behind soy's benefits to heart health.