by FTNT Editor | Feb 2, 2023 | Food Proteins
Research on protein products, consumers and flavor titled “Consumers and the Protein Product Explosion: Flavor Still Rules,” was presented by MaryAnne Drake, Director of the Sensory Service Center at North Carolina State University. at the 2022 Protein Trends &...
by FTNT Editor | Jan 25, 2023 | Food Safety
The demanding criteria required to obtain novel protein ingredient regulatory approval in the U.S. were explained at the 2022 Protein Trends & Technologies Seminar. The U.S. is one of the few jurisdictions that regulates new food ingredients as food additives...
by FTNT Editor | Oct 11, 2022 | Food Proteins, Ingredient Functionalities, Nutrition & Health
“Protein quality is generally assessed as a function of its ability to meet the biological needs of the consumer,” explained Matthew Nosworthy, Ph.D., Food Science and Nutrition Research Scientist with Guelph Research and Development Centre, Agriculture and Agri-food...
by FTNT Editor | Sep 20, 2022 | Clean Label, Colorings, Emerging technologies, Food Ingredients, Ingredient Functionalities
Research on enhancing and stabilizing natural colorants shows that flavonoids are versatile compounds with a wide variety of uses. M. Mónica Giusti, Ph.D., Professor, Department of Food Science and Technology, The Ohio State University, described natural colorant...
by FTNT Editor | Sep 16, 2022 | Food Proteins
Formulating nutritionally equivalent non-dairy cheese analogs is challenging due to the structural and functional differences between dairy proteins like casein and plant-based starches. Traditional dairy cheese relies on a proteinaceous structure with casein’s...
