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bowl of soup

Sodium Reduction Solutions

Presenters at Prepared Foods’ R&D Seminars outlined challenges, new approaches and new ingredient opportunities in reduced sodium foods.
August 13, 2013
In order to reduce sodium in foods, a multi-dimensional approach must include preserving taste and technical function -- for starters.
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whey protein concentrate
Abstracts

rBGH Hormone-free WPC80

Cyvex Nutrition now offers artisan-crafted whey protein concentrate 80% that is sourced from certified-organic cow, rBGH-free cow and pure goat nutritional supplement-grade whey protein concentrates.
August 8, 2013
Cyvex Nutrition now offers artisan-crafted whey protein concentrate 80%, as part of the company’s expanding protein ingredient line.
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Soy

Soy Protein on Colon Cancer

Scientists have evidence that lifelong exposure to genistein, a bioactive component in soy foods, protects against colon cancer.
August 6, 2013
Chronic exposure to genistein, a soy isoflavone, reduced the number of pre-cancerous lesions in the colons of laboratory rats exposed to a carcinogen by 40%.
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Sodium Reduction

BASF in Agreement with National Prawn

National Prawn Company and BASF have signed an agreement for collaboration in the field of algae technology.
August 1, 2013
The partnership has been encouraged by the decade-long experience and unique expertise of both companies.
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bread
Abstracts

Bread Improver

Puratos’ S500 bread improver enzyme technology delivers additional dough tolerance and security in processes, such as retarded fermentation and short freezing.
July 29, 2013
Puratos says its newest generation of the S500 bread improver is based on xylanase technology obtained from microorganisms discovered in Antarctica.
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bowl of soup
Abstracts

Non-GMO Corn, Soy, Wheat HVPs

Savoury Systems offers a non-GMO line of corn, soy and wheat hydrolyzed vegetable proteins
July 29, 2013
Savoury Systems International (SSI) offers a non-genetically modified organisms (GMOs) line of corn, soy and wheat hydrolyzed vegetable proteins (HVPs).
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Gelatin

The Global Gelatin Market

The global gelatin market was worth $1.77 billion in 2011 and is expected to grow at a CAGR of 6.75% from 2012 to 2018.
July 8, 2013
The global gelatin production was 348.9 kilo tons in 2011 and is expected to reach 450.7 kilo tons in 2018.
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Lab

Solazyme, Roquette Ending Venture

Solazyme Inc. and Roquette Freres SA ended a venture to develop and bring to market algae-based nutritional products.
June 24, 2013
"Divergent views" are apparently to blame for the split.
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