September 2025

WASHINGTON—New research reveals that proteins found in yellow garden peas show promise as a natural food additive or dietary supplement for fighting high blood pressure and chronic kidney disease (CKD). For the study, presented at the American Chemical Society’s 237th National Meeting, researchers purified a mixture of small proteins—called pea protein hydrolysate—from the yellow garden […]

Arla Foods Ingredients, based in VIBY J, Denmark, has introduced a range of Nutrilac® functional milk proteins. These proteins enable food manufacturers to reduce salt content in processed cheese products by up to 65%. Nutrilac® proteins provide excellent emulsification properties, allowing them to replace traditional emulsifying salts. This ensures a stable texture in spreadable, block,

Arla Foods Ingredients has expanded its sports nutrition expertise with a new microsite focused on Lacprodan® HYDRO.365, their gold standard whey protein hydrolysate. This microsite serves as a knowledge-sharing resource, offering sports nutrition manufacturers essential technical and scientific data for successful application of this premium ingredient. It will be updated regularly with new information, including

Burcon NutraScience Corp. has completed the construction of its new semi-works plant in Winnipeg for its Peazazz® pea protein. The product will be introduced at the upcoming IFT 2013 Expo in Chicago. The semi-works plant utilizes commercial-scale equipment and will produce large quantities of pea protein. This enables food and beverage makers to conduct full-scale,

An animal study conducted at the Nestle Research Center in Lausanne, Switzerland, found that using modified protein fractions in infant formulas to mimic human milk does not improve protein uptake or mineral bioavailability. The findings were published in the Journal of Nutrition (135:1438-43, 2005). Rats were divided into four groups and fed diets containing 10%

A study published in the August issue of the Journal of Nutrition (135:1903-1910) indicates that a weight-loss diet with a higher protein-to-carbohydrate ratio may promote greater fat loss and help preserve lean muscle mass compared to a diet with a higher carbohydrate-to-protein ratio. Researchers investigated two diets—a high-protein, low-carbohydrate diet (PRO) and a low-protein, high-carbohydrate

The sports supplement industry faces harsher scrutiny from the media and the public than other sectors of the natural products industry due to its focus on ergogenics and anabolics[1]. A true ergogenic/anabolic pushes beyond natural limits, improving athletic performance and physique but with inherent risks. Serious athletes understand this, similar to accepting risks in sports

A recent study published in Nutrition Journal reveals that rice protein is equally effective as whey protein in enhancing body composition and exercise performance. Conducted by researchers at The University of Tampa, the trial involved 24 resistance-trained college-aged men who consumed 48 g of rice protein (Oryzatein® from Axiom Foods) or whey protein isolate post-exercise

A study published in The Journal of Nutrition found that a soy and dairy protein blend promoted muscle protein synthesis after exercise (J. Nutr. March 1, 2013 jn.112.168021). In this double-blind, randomized clinical trial, researchers at the University of Texas compared a soy/dairy protein blend (using SUPRO from DuPont Nutrition & Health) with whey protein,