From building lean muscle to repairing body tissue, protein has been proven to provide a multitude of benefits. But could too much protein be damaging to your heart?
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.
Researchers from Nottingham University Hospitals (NUH) created a vanilla ice cream enriched with vitamins and amino acids to bolster patient nutrition, scooping an industry award along the way.
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.
Nutricia has launched a new plant-based medical nutrition drink under the Fortimel range, to provide the same nutritional benefits to patients with specific dietary preferences.
With the Asia protein ingredients market forecast to grow by 11.5% from 2016 to 2021, NZMP – Fonterra’s dairy ingredients business – is intent on capitalizing on its strong ties to the region.
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 streamlined its US business by dividing it into three sectors: nutrition solutions, dairy solutions, and custom solutions to better serve their customers’ needs.
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...
A protein that forms a key component of infant nutrition may play a significant role in reducing hospital-acquired infections in neonatal intensive care, according to US researchers.
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 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.
You can say what you like about the benefits of mixing protein sources, but for sports nutrition expert Chris Lockwood, PhD, there’s only one way to the answer the cost vs benefit question: Whey.
When it comes to the accuracy of total protein amount claims on a label to what was actually found in the product, US-produced supplements fared better than Brazilian ones, a new study found.
A €1m EU-backed joint project between academia and industry is investigating the potential of probiotics and amino acids to boost brain performance among Europe’s increasingly ageing population.
Israeli insect start-up, Steak TzarTzar, aims to target the Western sports nutrition market with its grasshopper protein powder - competitively priced thanks to grasshopper sales in Africa.
The Bangalore Report, the latest FAO assessment of the DIAAS protein quality measurement method, is a “very positive step” towards replacing PDCAAS, says Volac.
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.
DairyReporter.com's US dairy commodities expert John Geuss explains why the amino acid balancing of feed is "one of the most impactful emerging technologies" in the dairy sector.
Supplementing low-protein beverages with leucine can produce the same level of muscle synthesis in young men as a beverage with five times the protein levels, says a new study.
Arla Foods Ingredients (AFI) has developed a way to deal with acid whey waste from strained yoghurt manufacturing, transforming it into other value-added dairy products.
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...
The European soy sector says a UN report that found dairy proteins offer a superior amino acid profile to plant proteins is only meaningful for the malnourished.
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.
EFSA scientists say there is no concern over the safety of three mineral forms commonly used in food supplements, even at doses twice that commonly found in the regular diet.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
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...
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Australian marine fucoidan extractor Marinova has extended the
applications of its products for dietary supplements by securing
halal and kosher certification.
A simple heat and irradiation treatment may reduce the levels of an
allergenic protein in prawns that may make the seafood accessible
to seafood allergy sufferers, Chinese researchers report.
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
US.
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
