Superior Benefits of Enzymes in the Production of Plant Protein Hydrolysates
October 2019
This technical bulletin from Biocatalysts Ltd describe how their range of protease enzymes can be used to modify flavour, improve solubility and reduce the molecular weight of different types of plant proteins including; wheat gluten, soy, pea and potato to increase their versatility as an ingredient in food products.
READ THIS NEXT: Wellness by Univar Solutions
Proteins
Whey squeeze: FrieslandCampina builds capacity as experts map replacement trade-offs
Whey protein demand is running ahead of supply, according to the USDA, and ingredient suppliers are answering on two fronts. They are adding high-value capacity and helping formulators work around the proteins that are in...
Proteins
True Nexus and Pasqal target F&B protein performance with AI and quantum tech
True Nexus and Pasqal have used neutral-atom quantum technology to analyze protein structures linked to protein gelation — a process that turns liquids into gels and creates texture and structure in foods. The extended...
Proteins
IFF: GLP-1 users in India eat less but demand more from every bite
IFF research in India suggests GLP-1 drug use is reshaping not only how much the medication users eat, but also how they think about taste, nutrition, labels, hydration, and social occasions. The company’s “Inside the...
