© 2022 MJH Life Sciences and Nutritional Outlook. All rights reserved.
© 2022 MJH Life Sciences™ and Nutritional Outlook. All rights reserved.
August 05, 2022
Using this method, the company can produce protein isolates, natural colors, flavor enhancers, gluten substitutes, and other useful compounds.
Maolac says it will use the funds to build a facility with small-scale production capabilities.
August 04, 2022
A recent animal study found that fermentation with shiitake mushroom mycelium may result in improvements in digestibility, nutritional value, physical properties, and organoleptic characteristics of pea and rice protein.
July 29, 2022
The company’s goal is to develop and optimize microorganisms in order to produce organic compounds such as proteins.
July 28, 2022
Merit Functional Foods announced that its Peazazz pea protein may be used to replace methylcellulose, an ingredient commonly used in meat alternatives as a binding and gelling agent.
July 26, 2022
This is the next step in Equinom’s plans to scale up and commercialize its innovative yellow pea proteins.
July 25, 2022
Picky pet parents are on the lookout for sustainably sourced products. How are ingredients stepping up?
July 22, 2022
Even when used at higher double-digit protein inclusion percentages, the pea protein does not exhibit a chalky mouthfeel, says Merit Functional Foods.
July 19, 2022
FoodTech startup ChickP has developed a prototype of protein isolates that overcome challenges common to plant-based beverages like dairy-free coffee and cappuccino.
July 15, 2022
Divaks raised €3 million in seed funding to create yellow mealworm ingredients for meat alternative, sports nutrition, snack, confectionery, and pet nutrition products.