Bakery business will surge following SojaProtein’s multi-million project to restart full fat enzyme-active flour production, along with an increased focus on gluten-free assurances, its food program head says.
60-second interview, Megan DeStefano, DuPont Nutrition & Health
The percentage of energy derived from snacks in the American diet has increased from 12% in the late 1970s to 24% in 2009/10, according to analysis of National Health and Nutrition Examination Surveys (NHANES) data.
Rising commodity costs are the main reason behind Solae’s decision to lift its global soy prices by between six to 10 per cent from April 1, 2011, according Reinhart Schmitt, vice president, Solae Europe.
The fall-out from the melamine crisis in China is prompting manufacturers to be super careful about sourcing safe ingredients, say industry sources – not just dairy and not just those coming from China.
Cosucra Groupe Warcoing is seeking to press home the message that
pea protein can be used in place of milk protein, reflecting a
trend that has picked up speed in the ingredients sector in the
light of high dairy prices.
Energy bar manufacturers could stand to benefit from a new line of
soy proteins that are to be developed by Biotech giant Monsanto and
soy ingredients supplier Solae, who claim their product will be
better tasting and more soluble...
Soy appears to deliver tangible health benefits for the heart,
brain and kidney health but more research is needed in many areas,
heard a large audience attending this year's Soy and Health
At the beginning of the year Israel-based soy proteins specialist
Solbar, announced its move into the soy proteins in China. Simon
Pitman spoke to the company about the project and discovered
that soy protein demand is a major driving...