Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
Roquette - a key supplier of protein to Beyond Meat – has opened what it claims is the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, becoming the first player to operate major pea protein facilities on both sides of the Atlantic....
New research has concluded that the addition of berry polyphenols to plant protein isolate dispersions can alter their physical properties in a way which might be useful for the formulation of functional food and drink.
A Canadian entrepreneur who began by trying to improve the nutrition of patients on feeding tubes is now bringing his product to the US market via a new vegetarian sales platform.
Pea is among the leading plant based protein alternatives. Interest in the ingredient and product launches are spiking in the run-up to the Expo West trade show.
Cargill has invested an additional $75m in North American pea protein producer, PURIS, which will double production of its proprietary pea proteins, starches, and fibers for the food and beverage industry.
Plant-based protein supplements are growing at a faster rate than the overall protein supplement category—so who’s the audience and why did they choose to go plant-based?
A joint venture between ingredient suppliers Cargill and PURIS announced today will allow for the significant expansion of pea protein production at a time when more consumers are looking for plant-based options that deliver health benefits, are sustainable...
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...
World Food Processing is branching out from pea protein to offering a line of whole pulse ingredients aimed at helping food manufacturers achieve fortification targets.
Demand for plant proteins continues to rise, and pea protein’s sustainability, non-allergenicity and non-GMO message is edging the ingredient to a tipping point.
Blending is the way forward for plant based proteins in sports nutrition and their price stability can help manufacturers, says World Food Processing president Tyler Lorenzen.
Supplementation with pea protein may produce the same bicep muscle thickness improvements as whey protein, suggests a new study from Roquette and the University of Burgundy in France.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called Pisane B9, is optimized for baked goods applications.
Functional plant protein supplier Burcon NutraScience Corp. continued its focus on commercializing its “invisible” pea protein isolate Peazazz during the second quarter of fiscal 2014, beginning operations at its semi-works facility, ramping up discussions...
Special edition: Protein-rich foods: The next generation
For a long time in the shadow of soy as a plant protein source, pea protein is establishing itself in food and beverage applications, with the US market set to explode, say industry experts.
Canadian plant protein specialist Burcon NutraScience says it remains confident of finding a new partner to commercialize its canola proteins after it emerged that ADM will not now be taking the proteins to market – after eight years of talks.
Pea and chicory supplier Cosucra Groupe Warcoing has banded its
ingredients into a conceptual bundle targeting the weight
management sector as it seeks to broaden its health messaging.
Researchers in Brazil have identified pea protein as a possible
novel encapsulator after results showed the protein capable of
encapsulating vitamin E at high concentrations.
