The quality of the protein is improved in soy–cereal mixtures because soy protein is a rich source of lysine, the first limiting essential amino acid in most cereal proteins. The soy biopeptide induced a significant increase in glycosaminoglycan synthesis – both in vitro and in vivo after 1 month treatment; it also stimulated collagen synthesis
The food industries are continuously expanding and luring the customers by making the foods more and more palatable and ready-to-eat to save the time of processing and cooking, which are generally accompanied by the aggressive marketing of food products.
The innovator of Colouring Foods, the GNT Group, is a leading provider in the field of true natural color solutions with its EXBERRY® range – the broadest and most diverse on the market.
Acacia gum has been used since 2650 BC, at the time of ancient Egypt, when it was used in the manufacture of bandages for mummies. Acacia gum is commonly known in the industry under various names: GumAcacia, Gum Arabic, Acacia Fiber, E414.
Synergy Flavors, a leading global manufacturer and supplier of flavours, extracts and essences, has expanded its nutrition offering with the launch of its innovative bitterness masking solutions. Suitable for branched chain amino acid (BCAA) based beverages, including pre-workout
Beans are seeds from plants in the Phaseolus genus, and are one of the ancient crops that can be consumed as immature seed or as mature grain or as vegetable.
According to Nielsen’s August 2016 report on ingredient trends, 61 percent of consumers internationally say they try to avoid artificial colours, rising to 65 percent in the Asia-Pacific region. In Europe, the number of new products with natural colourants grew by 5.6 percent in 2015, compared to a decline of 5.2 percent for artificial colours.
The protein molecules are formed by a combination of different amino acid blocks in various ways. The essential amino acids are categorised mainly as aromatic amino acids (AAA) and branched chain amino acids (BCAA). In general there are non-essential and essential amino acids.
People afflicted by the celiac disease have to resort to gluten-free diets as there is no known treatment. In addition, health-conscious consumers who do not have any gluten intolerance or allergy issues are increasingly choosing gluten-free products, seeing them as a healthy alternative to gluten equivalents.
Chemically speaking, polyunsaturated fats are lipids in which the hydrocarbon chain contains two or more carbon-carbon double bonds. This essentially means that the double bonds are unsaturated and have the capacity to accommodate more hydrogen atoms, thereby gradually becoming saturated.