Plant-based protein consumption could contribute to better muscle health among the elderly population in China, although overall protein-intake recommendations are inadequate in counteracting muscle loss, say researchers.
By Herwig Bachmann, Expertise Group Leader Fermentation at NIZO
Traditional fermentation has been done on plants to create products like tempeh or sauerkraut for many years, but the ability to use fermentation on protein isolates and concentrates has been a critical recent development, a fermentation expert tells...
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
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.
Irish nutrition specialist Kerry has completed a deal to buy Pevesa Biotech, as it looks to expand its position as a market leader in non-allergenic and organic plant protein ingredients.
Simultaneous intake of vegetable and animal proteins may increase efficient protein absorption and possible muscle synthesis in the body, according to research from Japanese health food manufacturer Q’Sai Co.
The mainstreaming of sports nutrition backed by the ever-rising importance of online reviews and ratings and social media validation, are key findings from a 6-pack of sports nutrition sub-sector reports published by Lumina Intelligence.
Plant-based protein supplements are growing at a faster rate than the overall protein supplement category—so who’s the audience and why did they choose to go plant-based?
Seven years since Parabel started commercializing protein derived from water lentils—also known as duckweed or Lemnaceae—the company found that supplement formulators in the US are more reluctant to use the ingredient than other plant-sourced proteins.
Having access to a huge global supply is a key factor in putting rice protein at the forefront of the plant-based race, said a developer of the ingredients.