Protein Possibilities

With the cost for protein sources soaring, food manufacturers have been forced to look to alternative sources that can replace a significant percentage of other proteins in many food products, without impacting the color, taste or texture of the product. Pea protein is gaining attention as a viable alternative to other proteins in promoting satiation. […]

Whey protein has come a long way from the days when it was known only as a protein powder supplement for the bodybuilder. As research has evolved and consumer demand for healthy foods has grown, food and beverage manufacturers hoping to capture a share of the health and wellness market are tapping into the many

Zumbro River Brand, Inc. offers whey crisps with a high protein content ranging from 50% to 80%. These crisps are produced using a proprietary extrusion process, resulting in a crunchy texture and a mild dairy flavor. They are particularly well-suited for use in nutrition bars. For more information, visit zumbroriverbrand.com.

What is the first thing most consumers read on a packaged food product? Chances are, 9 out of 10 people read the back—the Nutrition Facts label and ingredient list. They’re searching for good-tasting foods with substance that contribute to well-being. And they prefer natural foods and ingredients. To meet these criteria, the American Egg Board

New research by Synergy Flavors Inc., to be published soon, characterizes and compares the binding interactions between milk and soy proteins with flavor compounds. This study builds on previous work addressing flavor challenges in protein-based beverages. Proteins in food matrices interact with flavor compounds, influencing the perceived flavor of products. Prior research has shown that

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%