A combination of amino acids, B vitamins, and other bioactives may improve muscle and physical performance measures for people with persistent fatigue post-COVID infection, says a new study from Italy.
A new group has formed whose stated mission is to bring clarity and transparency to the sourcing of amino acids. Called Aminofacts, the group is querying manufacturers to get a picture of how these ingredients are made and where they come from.
A novel combination of two Lactobacillus paracasei strains may increase absorption of key amino acids in plant proteins, according to a new placebo-controlled, randomized, double-blind, multicenter, crossover study.
With a Kickstarter in the works, Ronzo is readying itself to enter the burgeoning American sports nutrition market offering capsules of cricket powder, which the company says is packed with essential protein and amino acids.
Ongoing research into the effects of individual amino acids will both substantiate their possible effects and counteract the negative assumption that they have been added to sports nutrition products solely to alter the protein test numbers, experts say.
Finding value in waste streams has been a consistent story in the development of active ingredients. One of the latest examples of the trend comes from Zymtech Group, a Norwegian company that is extracting a protein ingredient from the waste streams of...
Protein as a driver of sports nutrition products is an old story. The newer twist, however, is the use of individual amino acids, and specifically the branched chain amino acids leucine, isoleucine and valine, to deliver targeted benefits for their role...
The Norwegian Scientific Committee for Food Safety (VKM) has classed four amino acids – histidine, methionine, S-adenosylmethionine (SAM) and tryptophan – as high-risk and linked to problems like nausea, dizziness and increased blood pressure.
Kyowa Hakko Europe is to increase prices across its range of
L-amino acids by ten per cent as of April 1, in an effort to stave
off margin deterioration and ensure long-term availability of the
European amino acid manufacturers feeling the pinch from cheaper
Chinese imports should consider entering into joint ventures in
Asia, advises Frost and Sullivan, since manufacturing costs are
lower but quality is still high.
European food makers that want to catch the next health trend early
should keep an eye on Asia, the region that brought us green tea,
ginseng and soy, analysts from Mintel told a packed seminar at FiE
The Japanese food company Kyowa Hakko Kogyo has developed a new
process for manufacturing amino acid dimers - also known as
di-peptides - that could increase their use as components in
infusions and enteral nutrition products.