Amino Acid

© GettyImages/shuttertop

Grass is greener for healthy, novel protein, say researchers

By Niamh Michail

Cheap, plentiful and with an amino acid profile similar to eggs, grass could be the next sustainable protein ingredient for food manufacturers, say Danish researchers, who have already created a grass protein bar.

© iStock

Equinom develops non-GMO pulses with 50% more protein

By Niamh Michail

Seed breeding firm Equinom has developed a pea, chickpea and cow pea with 50% more protein than commercially available alternatives, and it's looking for food manufacturers to use the pulse flour and give feedback.

Eight food industry players have already signed up to the project. © iStock

Just how nutritious are sustainable proteins?

By Niamh Michail

The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...

Parabel's water lentil harvesting facility in Florida

Barentz backs water lentils for protein

Dutch ingredients player Barentz International has partnered with Floridian biotech start-up Parabel USA to globally distribute ‘water lentil’-derived protein.

'If you ask industry they are going to say their protein is great. That dairy is great and we should never stop eating dairy,' says Wageningen researcher. Image credit: iStock.com / marekuliasz

Dispatches from fie 2015

Busting the myth of the magic superfood protein

By Annie Harrison-Dunn

Insects, ancient grains and algae. There is no such thing as a perfect protein and we must bust this myth of the ultimate ‘superfood’ protein, says researcher.

‘No success model’ for new protein ingredients

‘No success model’ for new protein ingredients

By Eliot Beer

Novel protein ingredients face a difficult future with too many barriers to entry to make success likely – but there are brighter prospects for Quorn and some potential for insect protein in animal feed, says Giract.

Consumers' are more open to alternative proteins

Health Ingredients Europe

New proteins are creeping on trend

By Nicholas Robinson

Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.

Pea protein: From fringe to mainstream?

Special edition: Nuts, pulses and legumes

No picnic: Is pea protein moving from the fringe to mainstream?

By Annie Harrison-Dunn

Pea protein may be moving in from the food and beverage fringes, however formulating with the fast-growing ingredient is 'no picnic' according to functional confectionery firm Carmit.

EFSA says the review is one of the most comprehensive risk assessments of aspartame ever undertaken

Aspartame is safe, EFSA concludes

By Caroline SCOTT-THOMAS

The European Food Safety Authority (EFSA) has completed a major review of aspartame’s safety, and has concluded that the sweetener is safe for the general population at current consumption levels.

Insect protein ‘similar to conventional meat’

Insect protein ‘similar to conventional meat’

By Caroline SCOTT-THOMAS

The crude protein content in several edible insect species is similar to that in conventional meat products according to a new study from Wageningen University, which adds to a mounting body of research on the potential of insect protein.

Protein co-precipitate advances offer industry benefits

Protein co-precipitate advances offer industry benefits

By Rod Addy

Advances in protein co-precipitation technology offer powerful ways to improve the use of protein rich raw materials, oil seed meals and byproducts, according to a study in Food and Bioproducts Processing.

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