Collagen proteins support connective tissues, including skin, bone, tendons, muscles and cartilage, as well as internal organs. In addition to being one of the most plentiful proteins (about 30%), there are more than 25 types of collagen in the body.
Whey protein is a desirable food ingredient, recognized for its well-substantiated effects on health and its superior performance in food formulations. Proteins, including whey, could improve risk factors for cardiovascular disease by reducing serum triacylglycerol, increasing HDL cholesterol and reducing blood pressure.
The main impact of this project is "to bring healthy, high-value food to the consumer by using smart particles and the unique magnetic separation processes."
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.
RSS