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.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
Research linking olive oil nutrients to a lower risk of brain cancer could be shelved as government cuts to science funding may mean further research is impossible.
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.
A modest 4 milligrams of zinc extra every day in the diet may reduce DNA strand breaks and improve levels of proteins involved in DNA repair, oxidative stress, and inflammation.
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...
The global collagen peptide company is looking to diversify the applications of its product BodyBalance, targeting manufacturers who cater to fitness enthusiasts looking for toned bodies.
If you are seeking protein for its nutrient quality, it doesn’t matter much which source you choose. But if you want specific sports nutrition results, whey still leads the way, experts say.
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.
According to one supplier, the common way to measure protein quality unfairly disparages collagen, a protein source that is ubiquitous both in the market and in the bodies of mammals.
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.
Hydrolysed wheat protein has shown muscle maintenance properties that compare favourably to whey protein in a study that demonstrates its efficacy amongst the elderly population.
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.
Scientists have discovered cockroach milk is four times more nutritious than cow's milk with a protein that releases energy slowly over a long period of time.
Sometimes the sum of the parts is in fact greater than the whole, and that seems to be the story in collagen, at least for some of its more focused anti aging benefits that are tied to specific peptides.
Protein has long been touted as the prime functional food ingredient that is able to deliver improvements in athletic performance and recovery, stave off loss of muscle mass with ageing and help with weight control.
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.
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.
A combination of resistance exercise and specific collagen peptides may increase muscle mass and strength and decrease fat mass, lessen age-related muscle loss, says a new study from Germany.
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.
The Bangalore Report, the latest FAO assessment of the DIAAS protein quality measurement method, is a “very positive step” towards replacing PDCAAS, says Volac.
BHJ Ingredients has created 45 new innovation roles after merging with two US sister companies to form Essentia Protein Solutions, its coo Asger Jacobsen has revealed.
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
Adoption of the DIAAS protein quality measurement method by Codex Alimentarius would be "advantageous" to its development, says a Food and Agriculture Organization of the United Nations (FAO) report.
Special Edition: Powered up and packing nutritional punch
High-protein foods have evolved into a mainstream category with snacks standing strong, but the trend will start to lose its muscle to high-fiber so industry will have to be clever, says Datamonitor Consumer.
Clinical data is building around the role of probiotics to aid athletic performance – from recovery to muscle development to immune defense. We spoke to a leading researcher at Probiota in Amsterdam this month…
High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
The rising aging population in the US presents an underexploited opportunity for food and beverage marketers—particularly in the already massive protein market, as older consumers are just as desperate for sustained energy as their younger counterparts.
A polyphenol-rich cocoa extract called Lavado may reduce nerve damage in Alzheimer’s patients before they develop symptoms, according to research in mice.
2014 SPECIAL EDITION: DAIRY PRODUCT QUALITY TESTING
It could take up to five years for the the Food and Agriculture Organization of the United Nations (FAO) to adopt the Digestible Indispensable Amino Acid Score (DIAAS) protein measurement method, British protein specialist Volac believes.
Fresh scientific claims, that spreading protein intake evenly across meals can optimize the sustainability and growth of muscle, could broaden "mainstream opportunities" for high-protein products, says Volac.
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...
“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...
Protein blends of soy, casein and whey deliver amino acids to the muscle for an hour longer than whey alone when consumed post-workout, according to a second study backed by DuPont.
Aging populations and the growing threat of degenerative muscle loss (sarcopenia) will provide a lucrative category for brands to target, say industry experts, but the current recommended daily intakes for protein are simply nowhere near enough.
From gym powders and shakes to German ‘evening’ breads to ‘brogurt’ – high-protein yoghurt marketed at men – to the rise of Greek yoghurt in the US, protein bars, meat substitutes and good ol’ ‘trad’ dairy – protein is powering right now.
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.
