by FTNT Editor | Dec 10, 2023 | Food Proteins
Protein-based products and benefit claims have proliferated, as has protein-related research, particularly in the sports science arena. Research findings provide valuable evidence-based guidance that product developers and marketers can use to formulate efficacious...
by FTNT Editor | Dec 10, 2023 | Food Proteins
In order to make a protein content claim on a food, the law requires its label to list the percentage of quality protein. However, measuring quality protein requires the determination of protein digestibility in sacrificed rats. This is the only FDA regulation...
by FTNT Editor | Aug 10, 2023 | Food Proteins, Uncategorized
Combining dairy and plant proteins in cultured products, like yogurt, creates unique challenges and opportunities for product developers, balancing technical aspects such as protein digestibility, texture, taste, and stability. While dairy proteins offer high...
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 | 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 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...
