Technical Papers on FoodIngredientsFirst

17 January 2017

Aminature - Amino Acid, Delivery from Nature

CJ CheilJedang announced the launch of L-Cysteine and its derivatives produced through environment-friendly fermentation technology that uses raw sugar and glucose as raw material, while the majority of manufacturers in the market are using a hydrolysis process starting from duck feather as raw material. With the newly-launched L-Cysteine products that have been developed through CJ’s proprietary fermentation technology with unprecedented production yield, CJ will take a quantum leap towards market penetration.

10 November 2016

What do Consumers Know About Fiber Intake

Results of a new survey amongst European consumers have highlighted the continued gap between awareness of the need for fiber in the diet and actual intake.

While the majority recognized that fiber intake is important for health, most persons had no idea that the recommended daily intake (RDI) of fiber is 25 grams a day.

08 November 2016

Prodiet Lactoferrin - Treasure Inside

Lactoferrin is a protein naturally occurring in milk and other human secretions (saliva, tears…). This glycoprotein has a high iron-binding capacity and provides multiple benefits such as immune and gut health. Prodiet Lactoferrin is directly produced from our fresh, premium French milk. The cutting-edge technology of Ingredia Nutritional enables to preserve the native structure of Prodiet Lactoferrin as found in fresh milk.

08 November 2016

More Than Muscle - Exploring the Additional Benefits of Hydrolysed Whey Protein

Whey protein has long been the benchmark ingredient for sports nutrition. Athletes choose whey protein for its well-established muscle building capabilities. However, with sports nutrition moving mainstream, elite performers now seek differentiated products to deliver more specific physiological benefits. New evidence is emerging, proving the link between whey protein and other, more diverse bioactivities that are valuable in supporting athletic performance. This white paper discusses the scientific evidence demonstrating the ability of hydrolysed whey protein to improve physiological adaptation to training as well as offering additional potential health benefits to athletes.

03 November 2016

ProteYn is a range of high-quality Yeast Proteins derived from primary-grown inactivated yeasts.

With consumers’ increasing interest in alternatives to animal proteins, we have witnessed the rise of plant-based proteins such as soy protein and pea protein. More recently, a multitude of new protein sources - from algae, mycoprotein, insects, etc.- have begun to gain traction; but there is no knowing how they will do in the long-term. In fact, they must overcome significant hurdles such as functional and organoleptic drawbacks as well as consumers’ potential concerns over safety and psychological factors (when eating insects is concerned!). The ProteYn range is extremely promising as it builds upon nutritional yeasts’ notoriety, which severely reduces the potential for concerns. Nutritional yeasts are indeed very well-known and they have been trusted by consumers for decades to help with both targeted benefits and overall well-being.