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 15, 2023 | Sustainabililty
Kerry Hughes, MSc, President of Ethnopharm LLC and Advisor for A Greener World, began her talk on a growing regenerative agricultural opportunity by discussing how the global conversation has changed from “sustainability” to “regeneration.” What we have now in...
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 | 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...
