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.
FOOD INGREDIENTS NEWS
Impossible and Beyond burgers’ amino acids don’t measure up to meat burgers, finds study
18 Nov 2021 --- A US study funded by the Beef Checkoff and the National Pork Checkoff claims that there are fewer digestible amino acids in plant-based Impossible and Beyond Meat burgers than in pork or beef versions. Therefore,... Read More
FOOD INGREDIENTS NEWS
“A voice for whey”: European dairy association challenges plant protein in digital platform launch
09 Jan 2020 --- The European Whey Processors Association (EWPA) has launched a new platform dubbed “wheyforliving,” its first B2C digital communication website promoting the various nutritional aspects of whey... Read More
FOOD INGREDIENTS NEWS
Kerry in Double Product Premiere: Plant-Protein Solution ProDiem and Clean Label Cheese
03 Mar 2017 --- Using a proprietary processing technique and Kerry flavor-masking technology to address the grainy, chalky texture and mask the characteristic off-notes and bitterness traditionally associated with plant-based... Read More
BUSINESS NEWS
Researchers Use Nuclear Methods to Study Pest-Resistance in Corn
13 Dec 2016 --- According to estimates, the current global population is more than 7.4 billion people and is growing at a rate of 88 million people per year. Developing corn varieties that are resistant to pests is vital to... Read More
FOOD INGREDIENTS NEWS
Brazzein Tipped to Become the Next Big Sweetener
23 Aug 2016 --- Scientists from the ACS' Journal of Agricultural and Food Chemistry have reported a step toward the commercial production of a fruit protein called brazzein that is far sweeter than sugar - and has fewer... Read More
New Protein Solution for Clinical Nutrition
27 Jun 2017 --- High protein formulations and targeted, highly functional ingredients continue to be a global trend. Ingredia continues to innovate to meet these market demands for the aging population. At VitaFoods, Ingredia presented their PRODIET Hydrolysate S 25 is a whey protein hydrolysate with a hydrolysis degree of 25%. According to Aude Ragot, “PRODIET Hydrolysate S 25 will trigger muscle synthesis in the elderly, thanks to the high content of leucine and its fast assimilation.” Also being presented at the show was PRODIET Fluid is native micellar casein which contains more than 87% protein on dry matter. Micellar caseins are slowly digested proteins, up to 7 hours after ingestion for the aging population. This makes it efficient to reduce night fasting period thanks to the slow amino acid release.
The Launch of a New Alternative Protein Innovation
17 May 2017 --- Kerry launched ProDiem at Vitafoods Europe in Geneva, a complementary combination of plant proteins including pea, rice and oat to improve the protein digestibility-corrected amino acid score (PDCAAS). The product is claimed to deliver a solution with a complete essential amino acid profile. In creating ProDiem, Kerry says it has successfully pushed past the limitations of traditional plant based proteins, providing a plant based protein that is optimized for nutrition, texture and taste. ProDiem is a great option for soy-free, non-dairy and vegan protein and is available to boost the nutritional content of beverages, bar and snack applications.
09 Oct 2014 --- Davisco Foods is increasing its focus behind its alpha-lactalbumin ingredient. The proprietary whey ingredient is rich in leucine and the amino acid tryptophan. The latter is a precursor to the neurotransmitter serotonin and the neurosecretory hormone melatonin, which have been shown to play a role in regulating neurobehavioral effects such as appetite, sleep-waking rhythm, pain perception, mood, anxiety and stress control.
READ THIS NEXT: What do Consumers Know About Fiber Intake