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.
New research suggests a higher-protein, lower-carbohydrate energy-restricted diet has a major positive impact on body composition, trimming belly fat and increasing lean muscle, particularly when the proteins come from dairy products.
Only some 3% of the U.S. population describes itself as vegetarian, according to a 2009 Vegetarian Resource Group (VRG) survey conducted with the polling firm Harris Interactive.
Following an application from Gelita AG, submitted via the Competent Authority of Germany, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to collagen hydrolysate and maintenance of joint health.
SK Food International has introduced Identity Preserved Certified Organic and Conventional Non-GMO Ancient Grains, Precooked Flakes and Flours to its extensive line of Premium Quality Ingredients. SK Food is pleased to offer ancient grains, which include amaranth, quinoa, millet, sorghum, spelt and teff.
Gelnex, producer of pork and beef gelatin, has announced that the company’s plants have received an “A” rating, the highest rating, in its recent and first British Retail Consortium (BRC) Audit.
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