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.
While much has been said and written about different protein sources, complimentary ingredients like enzymes and probiotics allow consumers to make the ‘protein we have even better than it is already’.
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.
Cycling between a normal diet and 'protein restricted' foods that contain modified levels of certain proteins could help improve memory and slow the progression of Alzheimer’s disease, according to new research in mice.
Protein blends will become increasingly prevalent in sports nutrition products, but the science needs to catch up to the possibilities, according to industry experts.
Post-workout consumption of a blend of soy and dairy protein may outperform single protein sources for prolonging amino acid delivery and building muscle, says a new study.
Roquette is intensifying its research efforts into the protein potential of various plant forms, and used HIE to launch a pea form targeting sports nutrition products.
The European Food Safety Authority (EFSA) has rejected Irish dairy and ingredients giant Glanbia’s claim that its Prolibra whey-peptide ingredient can reduce body fat, failing the claim on characterisation grounds that dogged 100s of probiotic submissions.
The European Food Safety Authority (EFSA) has dismissed industry claims that a newly published scientific opinion that sets nitrogen conversion factors (NCFs) to calculate food protein content risks penalising dairy products vis-à-vis lower quality sources...
Selenium enrichment of yeast changes the expression of certain proteins in the organism, five of which have reported anti-cancer effects, says a new study from Penn State.
The Nestlé Research Center (NRC) in Switzerland and King's College London have committed to a six-month research project to, “examine the interactions between genes and food ingredients, and how they can affect human health."
New research claims that functional ingredients from marine sources have great potential as healthy additions to our diets, but that further work is needed to purify and characterise bioactive compounds.
Vitamin D has a significant effect on at least 229 genes some of which have been associated with Crohn’s disease and type 1 diabetes, according to UK and Canadian researchers.
Frost & Sullivan's 2010 European Food Enzymes Technology Innovation Award has gone to Netherlands-based ProteoNic for its contribution to cost and energy reductions in food enzyme manufacturing.
Irish dairy ingredients specialist Carbery is marketing a “clean tasting” hydrolysed whey protein range aimed at the sports nutrition market after completing sensory studies in conjunction with the North Carolina State University (NCSU).
Proteins extracted from chicken legs may reduce blood pressure and potentially help against cardiovascular disease, according to a new study from Japan.
A range of whey processing technology is designed to allow dairy groups to produce value-added ingredients with long-term reductions to costs and environmental impacts, according to its manufacturer.
Low levels of dietary folate may increase the risk of DNA damage in colon cells, and ultimately the risk of cancer, suggests a new Anglo-American study.
Rousselot has acquired a range of hydrolyzed collagens from BHJ
Peptan Products to widen its offerings in this area and establish
itself as number one in the European market for gelatin and
hydrolysed collagens.
ABF's ingredients division is reaping the rewards of a focus on
core ingredients and expansion to meet demand, despite the impact
of costs in dairy proteins.
DSM has prepared its next weapon to fight the growing rise of heart
problems with the launch of a peptide ingredient which the company
claims can reduce blood pressure.
Teaming-up genistein from soy and resveratrol from grapes enhances
the anti-obesity effects of the individual compounds, reports new
research from the University of Georgia.
DSM has today announced an investment in Danish protein
purification company Upfront Chromatography - a move which further
bolsters the group's commitment to innovation.
ABF-owned Ohly has completed the expansion of its yeast-extract
facilities in the US and now claims to be the only company offering
the triumvirate of baker's, brewer's and torula yeast extracts to
the market.
Kerry Ingredients is launching a new hi-protein pea crisp primarily
for use in nutrition bars, complementing its existing range of
hot-extruded proteins with a non-allergen option.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
The potential uses of proteins and peptides to improve gut health
are to be explored through an industry-led collaborative project
launched by Leatherhead Food International today.
Quincy Biosciences has announced its long-awaited jellyfish
supplement Prevagen is ready to be sold - a development that could
make waves in the anti-aging supplement market.
It does not matter so much whether protein is sourced from animals
or vegetables as whether it is of sufficiently good quality and has
the functional characteristics that enable it to be used in food
applications, scientists said...
BASF has announced that it will be ceasing production of lysine at
its plant in Gunsan, South Korea, marking the end of its amino acid
activity in the face of shrinking margins.
Protein from soy or from whey is equally effective for synthesis of
muscle protein after endurance training, suggests an animal study
that may challenge the perception that athletes should avoid soy if
reproducible in humans.
Burcon Nutrascience, the company behind Puratein and Supertein, is
to investigate issues relating to the physiochemical properties and
nutritional characteristics of canola meal and canola protein.
DSM Food Specialties' protein ingredient PeptoPro is featuring in a
new sports drink being launched in the United States, a formulation
for sports beverages that was applauded earlier this year by the
Scientific Advisory Board...
Burcon NutraScience said it has secured three-way material transfer
agreements for the provision of proprietary canola protein samples
to undisclosed third parties for testing, following a bid for
participants in August.
The ability of the milk protein, alpha-lactalbumin, to
self-assemble into nanotubes could offer the food industry with a
novel and important ingredient for gelling and encapsulation.
The Solae Company is introducing a new isolated soy protein that
aims to reduce the costs of formulating nutrition bars since it can
be used in place of pricer milk proteins, and boost shelf life.
Burcon NutraScience has been granted a US patent for a protein
extraction and purification technology it says improves protein
recovery as well as the nutritional profile of protein isolates.
Burcon NutraScience and ADM have entered into material transfer
agreements with client food and beverage companies for canola
proteins Puratein and Supertein - the latest step on a long path to
bringing the potentially groundbreaking...
Burcon Nutrascience Corporation has been granted the go-ahead to
conduct a share offering by way of a rights offering, which is
expected to raise up to C$5m towards the continuing R&D and
general working capital.
The Australian Consumers Association has questioned general
consumer use of protein bars and shakes in a report that could have
repercussions for the mainstream sports and energy market and call
into question marketing techniques.
Protient is launching a goat milk protein concentrate for the
sports nutrition and weight loss industries, following demand from
formulators for rapidly absorbed, less allergenic protein.
UK-based AMC Chemicals says a new rice protein concentrate can
offer food makers a non-allergenic alternative to soy and whey that
is better absorbed by the body than other vegetable-derived
proteins.
