For a long time in the shadow of soy as a plant protein source, pea protein is establishing itself in food and beverage applications, with the US market set to explode, say industry experts.
The Scoular Company has announced a partnership with French company Weishardt to market in the United States a propriety marine collagen ingredient called Naticol.
A leading food manufacturer is looking for potential partners to pitch technologies that will help inhibit the aggregation and clouding of proteins when egg white is heated.
Canadian plant protein specialist Burcon NutraScience says it remains confident of finding a new partner to commercialize its canola proteins after it emerged that ADM will not now be taking the proteins to market – after eight years of talks.
Canadian plant protein specialist Burcon NutraScience Corporation is in talks with a potential partner to commercialize its novel pea protein isolate ‘Peazazz’ and the associated extraction technology.
A new identification technique based on liquid chromatography–mass spectrometry (LC-MS) can be used to identify and quantify umami enhancing compounds in foods, according to new research.
Bed rest studies revealing a “horrifying” loss of muscle mass in older people after just a few days of inactivity should serve as a wake-up call for industry to put tackling sarcopenia higher up the priority list, scientists have argued.
NutraSweet has welcomed a recently announced Chinese crackdown on food additive counterfeiters, amid fears that substandard versions of its patented neotame sweetener are being sold on the Chinese market.
Scientists claim to have discovered new umami-enhancing taste modulators extracted from yeast extract, in a paper published in the Journal of Agricultural and Food Chemistry.
A new study has identified and sequenced antioxidant proteins in yogurt that could be used as stabilizers in functional foods, following on from previous research on their potential.
Adding common ingredients to whey-based sports beverages may improve the clarity of the finished product and allow greater consumer acceptance of this type of sports beverages, says a new study.
Canada’s Bioexx has announced it has that it has completed the self-affirmation process to qualify its specialty canola protein isolate Isolexx as self-affirmed GRAS (‘Generally Regarded as Safe’) for use in baked goods and other food products.
The majority of US consumers are unaware of acrylamide even as major North American governments are taking action to deal with the suspected carcinogen, according to new consumer research.
Extracts from the Asian plant Osmanthus fragrans may prevent browning of foods, and offer an alternative to formulators looking to tap the ‘natural’ wave.
Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.
FoodNavigator's Snack Size Science brings you the week's top science. This week, acrylamide intakes may not pose a problem for pre-menopausal breast health, but it may be dangerous for heart health, according to a couple of new studies. And...
Health Canada has recommended that acrylamide – a possible carcinogen found in French fries and potato chips – be included on the nation’s list of toxic substances.
Using amino acids to compete with, and reduce, the sources of acrylamide should focus on the common additive cysteine, according to results from Belgium.
Progress has been made in pinpointing the mechanism of that most mysterious of taste sensations, umami, with potential implications for understanding taste preferences and undercovering the workings of other proteins.
DSM is introducing application-specific versions of its Preventase
enzyme; meanwhile, Novozymes is launching Acrylaway in Australia
and New Zealand after having received regulatory approval.
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.
Addition of the common food additives L-cysteine, glycine and
L-lysine may inhibit the formation of acrylamide in potato
products, suggests new research from Belgium.
Carob germ flour can yield an isolate with a protein content over
95 per cent and a well-balanced amino acid composition, suggesting
their potential for the alternative protein market, Spanish
researchers report.
Excessive intake of aspartame may inhibit the ability of enzymes in
the brain to function normally, suggests a new review that could
fan the flames of controversy over the sweetener.
A new cranberry protein powder can allow food and drink companies
to add protein to their products without turning to the usual dairy
or soy sources, says its manufacturer.
New derivatives of the compound guanosine 5'-phosphate may enhance
the sensorial impact of monosodium glutamate (MSG) and boost the
umami taste to savoury-based foods, Italian scientists report.
Solanic has announced the official opening of its new factory for
the production of protein fractions from potatoes, and start
of commercial supply to the food industry.
The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
acrylamide-reducing enzyme.
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.
A new technique could result in better nutritional and safety
profiles for the coming generation of genetically modified
organisms (GMOs), Spanish scientists have reported.
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...
Watermelon juice may provide a novel source of the essential amino
acid arginine, says a new study that shows the juice is a rich
source of its metabolic precursor.
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.
The EU's food industry association has issued an updated version of
its guide on successfulmethods processors can use to reduce
acrylamide formation during the manufacturing process.
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.
Planning diets around key micronutrients like amino acids could be
the future of diet design and a way to help the fight against
obesity, says research published in Science.
If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...
Advances in acrylamide research as UK food scientists take a look
at analytical methods currently used by the food industry to
monitor the formation of acrylamide during the heat treatment of
potato and cereal based food products.