Solbar, Israel, global producer of specialty soy proteins, recently launched Supertex, the latest innovation in textured vegetable protein products. Supertex is a specially extruded blend of soy-derived, textured vegetable protein suitable for use in a variety of vegetarian and meat-enhancement applications.
A new study published online in the European Journal of Clinical Nutrition shows that soy protein compared to dairy milk protein supplementation improves the lipid profile in healthy individuals.
Stabilizers and trendy flavorings are important elements in successful dairy-based products. Their healthful image is enhanced by fortifying ingredients and, also, emerging knowledge that lessens saturated fat’s role in heart disease.
For companies searching for a way to meet the surging consumer demand for healthier foods and beverages that still taste great, WILD has an exciting answer.
Food extrusion can be used to produce pasta and other cold-formed products, ready-to eat cereals, snacks, pet food, confectionery products, modified starches for soup, baby food and instant foods, beverage bases and textured (or texturized) vegetable protein.
Proteins perform critical functions in formulations and impact nutritional profiles and sensory characteristics. Research looks at several key plant protein attributes, using mayonnaise as a model system.
Food ingredients obtained from milk have long been used for their functional and nutritional properties. A new approach promises an increased ability to link these and even more specialized, dairy-derived ingredients with specific health benefits.