Better Protein Ingredients Through Controlled Maillard Reactions

Posted on:January 21, 2016

January 21, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  By 2020, the global demand for protein ingredients is expected to reach 4.6 million tons … Continue reading


Of Allergens and Proteins

Posted on:January 15, 2016

January 15, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  There are a lot of myths about food allergens, including the myth that certain proteins are non-allergenic. In … Continue reading


Processing, Characteristics and Uses of Extruded Plant Protein Ingredients

Posted on:January 5, 2016

January 5, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  Vegetable proteins can be texturized and extruded into different shapes, forms and uses for a variety … Continue reading


Structure, Functions and Applications

Posted on:December 1, 2015

December 1, 2015—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  When a food manufacturer decides to fortify a product with protein, they must first determine … Continue reading


Protein, Appetite & Leveraging: Protein’s Role in Energy Balance

Posted on:November 24, 2015

November 24, 2015—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  Advice for weight loss used to be simple: Eat less of everything. “This approach has … Continue reading


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