Chicago, July 22, 2015 – There has been an abundance of attention-grabbing headlines that promote the use of insects, particularly insect protein, for human food use. A key advantage is their ability to provide high-quality nutrients with relatively low agricultural...
"Allergens - It's Really Just a Management and Communication Issue" was presented at the 2015 Protein Trends & Technologies Seminar by Steve Taylor, Ph.D., Professor and Co-Director, Food Allergy Research and Resource Program, University of Nebraska. Abstract:...
December 1, 2014 - Emphasis is currently being placed on the sustainability, low cost and nutritional properties of plant-based proteins as an alternative to the established animal-based proteins currently on the market, resulting in an emergence of novel protein...
October 14, 2014 - New protein ingredients are developed for a number of reasons, such as replacing allergenic proteins, providing more gluten-free or vegan options, or satisfying consumer demands for “natural” or “healthier” food options. As such, communication with...
August 20, 2013 - Proteins are added to food for nutritional reasons and for their functionality. Functional abilities include viscosity enhancement and water binding; gelation; aeration and foaming; and emulsification with contributions to a food’s flavor, texture...
August 22, 2013 - Consumer attitudes toward proteins shows a relationship between protein consumption and nutrition and health. “According to a 2012 IFIC survey, consumers see a tight connection between protein and muscle-building, and body-building supplements have...
