Amino Acid

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Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

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Go the whole whey for better muscle building

By Tim Cutcliffe

Branched chain amino acids (BCAAs) taken as part of intact whey protein may stimulate muscle building response better than if taken in isolation, suggests a new study.

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