Soy Protein Products – Unravelling the Untapped Potential

Soy Protein
Share Button

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

Continue reading

Share Button

A comprehensive insight on food and nutrients

Figure 6: The healthy eating pyramid (source: Department of Nutrition, Harvard school of Public Health)
Share Button

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.

Continue reading

Share Button

Colouring Foods Put Confectioners Ahead of their Competitors

Natural fruit and vegetable concentrates increase brand preference
Share Button

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.

Continue reading

Share Button

Acacia Gum – A Multifunctional Food Product

Acacia gum
Share Button

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.

Continue reading

Share Button

Innovative Beverage Bitterness Maskers Unveiled

Beverage Bitterness
Share Button

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

Continue reading

Share Button

Beans – An Excellent Addition to Economical & Healthy Diet

Beans - An Excellent Healthy Diet
Share Button

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.

Continue reading

Share Button

True Colours: Consumer preference for natural colours and what it means for dairy

True Colours
Share Button

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.

Continue reading

Share Button

Amino Acid and Minerals as Nutraceuticals

Amino Acid and Minerals
Share Button

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.

Continue reading

Share Button

The Rise of Gluten- Free Baked Goods

Gluten- Free Baked Goods
Share Button

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.

Continue reading

Share Button

Polyunsaturated Fats – Modern Day Ingredient

Polyunsaturated Fats
Share Button

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.

Continue reading

Share Button