Wilde Brands – the snack producer that replaced the potato with chicken breast to make Wilde Chips – has introduced another first: chips made from pork raised without antibiotics.
Ulrick & Short has developed a new functional protein that will help provide a complete amino acid profile to applications like better-for-you snacks.
Archer Daniels Midland Company (ADM) has expanded its portfolio with Nutriance, wheat protein concentrates.
PGP International (PGPI) has added a 60% protein crisp offering to its product portfolio.
The German functional food specialist has launched a range of protein-fortified products to put onto the breakfast table.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
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.
Experts from food and drink advisory service Campden BRI look at some of the key factors to consider when choosing the most suitable protein source for fortifying bakery and snacking products.
Using enzymes to extract protein from rapeseed press cakes in a sustainable and cost-effective way could transform 34 million tonnes of waste product into a valuable protein source, a Finnish scientist has said.
Dutch ingredients player Barentz International has partnered with Floridian biotech start-up Parabel USA to globally distribute ‘water lentil’-derived protein.
Interest in grain-free flour and grain-free baked goods is soaring in Germany, according to new research.
Christine Spliid was looking for a new healthy food business. On a trip to Asia, she found an off-kilter ingredient that worked perfectly: Crickets.
Renaissance BioScience has filed a provisional application for patent for a non-GMO baker’s yeast which claims as much as a 95% reduction of acrylamide in the end product.
Gluten-free bread can be enhanced with amino acid and sugar pairs ahead of baking to improve aroma in the final product, researchers find.
Alfa Laval has won a $10m order to supply equipment to Donbiotech starch processing plant in Russia, with delivery expected in 2015.
Dispatches: AACCI annual meeting 2014
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
Swedish company Biovelop International AB has debuted an oat-based protein it says offers price competitiveness and supply benefits.
Extracts from grape seeds or clove buds may prevent the formation of acrylamide in potato-based food products by over 60%, suggests a new study.
Novel yeast acrylamide killer trialled by top EU firms
Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
Lecithins may reduce acrylamide formation: Study
Amino phospholipids and commercially available lecithins such as egg and soybean may reduce the formation of acrylamide, according to new research.
Health Canada proposes enzyme use to counter acrylamide
Health Canada has asked for comments on its proposal that asparaginase enzymes could be used to combat the suspected carcinogen acrylamide in food.
Bioexx says canola protein has self-affirmed GRAS status
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.
Amino acids may cut acrylamide, boost flavour
Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80 per cent, suggests new research from the UK.
New kit in acrylamide 'war' targets asparagine analysis
Snack makers on the alert for acrylamide formation in their baked products have a new tool at their disposal to rapidly analyse asparagine levels.
Amaranth may extend gluten-free bread shelf-life: Study
An extract from amaranth may extend the shelf-life of both gluten-containing and gluten-free breads, according to new research from Italy.
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...
Acrylaway given green light for sale in Singapore
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has been approved and released for sale in Singapore following its global launch last year.
Industry on-board with anti-acrylamide enzyme, says Novozymes
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.
Asparaginase validated by CIAA in Acrylamide Toolbox
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
DSM gains application IP rights for asparaginase use
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...
Surplus jellyfish seen as additive source
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Marinova's fucoidan uses grow with halal/kosher certs
Australian marine fucoidan extractor Marinova has extended the
applications of its products for dietary supplements by securing
halal and kosher certification.
Non-GMO method for removing allergens from seafood?
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.
Soil condition crucial in acrylamide production, study
Flour made from sulphur-deprived wheat contains higher levels of
acrylamide, according to new research.
New Brazilian açai factory set to boost supplies to US market
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
Lupin detection made easier
A new method of screening for the potentially hazardous plant
substance Lupin will allow bakers to use the soya-alternative
without running the risk of contravening EU law.
Could micronutrients be the future of diet design?
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.
Cancer-fighting gum developed in Finland
Scientists in Finland believe that cysteine-containing chewing gum
could become a new way of preventing upper digestive tract cancers.
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:...
Acrylamide does not raise breast cancer risk, new findings
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.
Ajinomoto ups Masako seasoning production
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.
New DSM tech claims to eliminate acrylamide
Sending a ripple of fear through the food industry, in 2002 the
Swedish Food Administration found high levels of the cancer-causing
compound acrylamide in carbohydrate-rich foods heated to high
temperatures. As global efforts in food...
Whey proteins remaining after cheese-making are now being added as
a key ingredient to new nutritious snack foods in a new process
devised by the Agricultural Research Service.