Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
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.
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.
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.
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.
Canadian-based Functional Technologies claims there is “substantial interest” amongst EU food and food ingredient companies trialling its novel yeast to reduce acrylamide levels.
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.
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, 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.
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.
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.
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:...
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.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.
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.
