proteins
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Fonterra advises on labeling specialized, labeled dairy proteins
Fonterra CTO Jeremy Hill said more companies are using dairy-based ingredients in products that do not necessarily look like dairy foods and there is a need to ensure consumers are adequately informed that these products contain dairy. "Today, da…
proteins | 27 December 2010
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Arla Foods Ingredients and Denmark's Aarhus University to examine hydrolysates in sports nutrition
Arla Foods Ingredients and Arla Foods Ingredients has initiated a three-year industrial PhD project in cooperation with Aarhus University, Denmark, to find out if whey proteins improve sports performance even more when they are processed into hydroly…
proteins | 22 October 2010
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Elevating the effect of wheat gluten
Mühlenchemie's EMCEglutenPlus augments the effect of the wheat gluten in the mixture. It is a newly developed combination of proteins with cross-linking enzymes, which promotes an interaction between the gluten's polar and non-polar proteins. As a r…
proteins | 01 August 2010
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New CSIRO soybean a hit in Japan
A new soybean variety from CSIRO is gaining popularity in Japan due to its enhanced suitability as an ingredient in traditional Japanese dishes. Bred by CSIRO from a Japanese variety, the Bunya soybean produces a suite of proteins that gel qu…
proteins | 01 June 2010
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FHI identifies bioactive peptides in milk proteins
Over 30 new bioactive milk peptides have been identified by Food for Health Ireland’s (FHI’s) bioinformatics work package at University College Dublin. Part of FHI’s intelligent milk mining programmed, the latest breakthrough will enable research…
proteins | 31 May 2010
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Developing new proteins to boost immune system
Friesland Foods, Lactive and Animal Sciences Group of Wageningen UR are jointly researching new proteins that play a part in boosting the immune system. Friesland Foods Domo’s expertise in the field of milk and whey proteins and a technology devel…
proteins | 17 July 2008
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Isolated soy proteins
Solbar’s isolated soy proteins can be used in traditional meat, poultry, fish and vegetarian applications, as well to meet growing health-and-wellness trends. Exporting to the US? These products meet USDA-FNS regulations for Alternate Protein Product…
proteins | 01 October 2007
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More Meripro proteins from Tate & Lyle
Meripro 707 and 711 from Tate & Lyle are soluble wheat proteins that are said to provide excellent emulsifying properties and emulsion stability in non-dairy creamers, fat-filled powders and processed-meat products. The firm says Meripro 711 gives e…
proteins | 01 March 2005
