Healthy women who received a high protein diet with a combination of amino acids, leucine, valine and isoleucine, also known as branched-chain amino acids (BCAAs), did not experience insulin resistance after being placed in bed rest, according to research...
As Food Ingredients Europe 2023 took place in Frankfurt, Germany, DairyReporter caught up with Arla Foods Ingredients and FrieslandCampina Ingredients to see how each company is advancing protein innovation.
After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
USDEC, in partnership with the National Dairy Council, has been at the forefront of dairy protein research and has uncovered some of its health benefits, but has struggled communicating its positives attributes to consumers.
Agropur Ingredients has developed a process of isolating a form of glycomacropeptide (GMP), a substance that may have positive implications for people diagnosed with phenylketonuria (PKU), from whey after cheesemaking.
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 European Specialist Sports Nutrition Alliance (ESSNA) will in weeks finalise its guidance on so-called ‘protein spiking’ - the controversial practice of falsifying product protein content via nitrogen manipulation.
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.
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.
The United Nations (UN)-recommended new protein measurement system would be beneficial to the developed, as well as the developing, world, dairy industry giants Fonterra and Arla Foods have claimed – rebuffing earlier suggestions by the European soy foods...
Advances in protein co-precipitation technology offer powerful ways to improve the use of protein rich raw materials, oil seed meals and byproducts, according to a study in Food and Bioproducts Processing.
About 60% of elderly hospital patients in the UK are malnourished according to recent data from the British Dietetic Association, a problem companies like Danish firm Arla Food Ingredients are trying to tackle with a new whey form.
A new ‘magnetic tongue’ has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies to use when developing and testing new or reformulated products, suggest researchers.
DSM Food Specialities has reached an agreement with Frito-Lay and
Proctor & Gamble that gives it intellectual property rights to
use asparaginase, the enzyme that underlies its
acrylamide-reducing PreventASe preparation, in food...
Leading açai berry supplier Sambazon has completed the construction
of a new manufacturing facility in Brazil, a move that is set to
significantly increase the volumes of the berry brought into the