Food Allergens

Beyond the Yuck Factor, Insect Proteins Face Hurdles

Beyond the Yuck Factor, Insect Proteins Face Hurdles

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...

Processes & Properties of Emerging Protein Ingredients

Processes & Properties of Emerging Protein Ingredients

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...

Regulations on Protein Claims & Ingredients

Regulations on Protein Claims & Ingredients

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...

Protein Chemistry and Formulation Needs

Protein Chemistry and Formulation Needs

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...

Consumer Attitudes Toward Proteins

Consumer Attitudes Toward Proteins

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...