A group of South Korean researchers plan to develop new supplements with functional claims using a mixture containing berry extract and soybean for controlling hyperglycemia, following positive human clinical trial results.
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
The supplementation of tempeh for three months has shown to reduce glycated haemoglobin levels, as well as triglyceride levels in diabetic patients, according to a three-month trial.
Frequent consumption of soy foods is associated with a reduction in the risk of developing prostate cancer, concludes a new meta-analysis published in Nutrients.
Soy could provide protection against heart disease, says a US-Japanese collaboration that links the food and associated metabolites with gut bacteria activity and heart risk factors.
A Japanese firm has won EU novel foods approval for a blood clot-benefitting fermented soy bean extract for all groups except “pregnant and lactating women.”
Using high resolution mass spectrometry, scientists in Spain tested the stability of bioactive compounds in nutraceutical products based on natural extracts: green tea, soy, royal jelly, and grapes.
Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.
Can isoflavones found in soybeans help insomniacs get some sleep? Researchers in Japan, who studied more than a thousand participants from various walks of life, think so.
BASF tells us its 20% vitamin B2 (riboflavin) price hike is due to “rising demand” across human and animal nutrition, but gave no further data on the significant jump.
A waste product of tofu production called soy whey can be treated to produce a soy whey protein hydrolysate that could be used as an antioxidant and protein rich additive in liquid foods.
The European Food Safety Authority (EFSA) appears to have nailed shut the door for soy-cholesterol reducing health claims in the European Union, after dismissing a series of formal objections to its third rejection of the bean’s cholesterol-lowering capacity.
The soy industry has written to the European Commission highlighting what it sees as serious failings in EFSA’s assessment of its rejected soy protein-cholesterol claim.
The soy industry is reeling after the European Food Safety Authority (EFSA) rejected for the third time a soy-cholesterol reduction health claim submission – even as authorities in 10 countries have backed similar claims.
The European Food Safety Authority (EFSA) novel foods approval for the fermented black bean extract called Touchi has been writ into law by the European Commission.
A yeast beta glucan ingredient called Wellmune WGP and a fermented black bean extract have won novel foods approval for use in foods, drinks and food supplements from the European Food Safety Authority (EFSA).
Aging populations are driving growth in the global market for soy foods, as more people turn to soy for its health benefits, according to a new report from Global Industry Analysts, Inc. (GIA).
Isoflavones in the aglycone form – as found naturally in fermented soy foods – are more bioavailable than the glucoside-form from non-fermented soy, says a new study from Japan.
The three groups behind the soy protein-cholesterol lowering health claim rejected by the European Food Safety Authority in late July, say EFSA’s tight definition of soy protein denies real world use of the nutrient.
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.
Supplementation with soy isoflavones could improve blood vessel endothelial cell function and reduce cardiovascular disease risk factors, according a new meta-analysis study.
The properties of a new soybean bred by CSIRO scientists from an old Japanese bean is being put to use in Japanese foods, as its proteins show excellent gelling properties.
A multinational alliance called SoyFoods Haiti Alliance Relief Effort, or SHARE is coordinating donation and delivery of protein-rich foods to the Haiti earthquake relief effort.
The growing level of innovative Israeli incubator projects focused on nutritional product development is behind a seasoned industry player’s decision to establish a consultancy aimed at taking these start-ups to the next level.
Increased intakes of soy and soy products may reduce the risk of death and breast cancer recurrence, says a new study in the Journal of the American Medical Association.
A compound often discarded as waste in soy-processing plants may stop inflammation, and protect against chronic diseases like diabetes and heart disease, says new research.
Food Standards Australia New Zealand (FSANZ) has published a second assessment report on the potential use of a herbicide-tolerant soybean line in food products, giving its preferred option of approval.
The manner in which pre-menstrual and menopausal indications for soy and red clover isoflavones that recently won approval from the European Patent Office can be translated into marketing messages, is being debated among soy players.
Soy isoflavones in the aglycone form may reduce cholesterol, improve antioxidative properties of the liver, and prevent degeneration of the vaginal wall, suggests a new study with rats.
Ben & Jerry’s campaign to ensure produce from clones is detectable in the food chain shows that bundling biotech in with conventional produce remains unacceptable – but lessons from GM do not seem to have been learned.
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.
Touchi, a fermented soy bean extract that has been used for centuries in Japan, China and other parts of Asia may be available to European consumers if a European Union Novel Foods application is approved.
The US market for soy foods and beverages is poised for strong
growth as consumer awareness of the health benefits of soy
increases, according to a new report.
US-based Solae has said it will raise prices of its soy protein
ingredients around the world by as much as 30 percent in order for
it to be able to maintain its R&D activities.
The bioavailability of the soy isoflavones genistein and daidzein,
and metabolism of the latter to form equol, is higher after soymilk
consumption than soy germ, says a new study.
