Rousselot Announces: New Fundamental Study on Bioavailability Adds to Growing Scientific Literature Investigating the Mechanisms Behind Peptan’s Health Benefits

A new study led by Rousselot in collaboration with INRAe and Triskelion presents pioneering scientific evidence of Peptan’s high bioavailability. Targeted analysis of human serum drawn after Peptan intake showed increased levels of hydroxyproline-carrying dipeptides, well-known in scientific literature as markers for collagen bioavailability and described to carry bioactivity... more >

Bühler and Givaudan open plant-based innovation center tailored to Asia

Bühler and Givaudan are joining forces in Singapore to open a unique Innovation Center dedicated to plant-based food. Planned to open later this year, the new…
More >

New Scientific Paper Reviews Mycoprotein as Highly Sustainable Meat Substitute as Producers Increasingly Turn to Fungi Alternatives

A brand new scientific paper, “Mycoproteins as safe meat substitutes” shows that producing mycoproteins does not create pollutants or emissions, generates 10 times less greenhouse gas…
More >

Network and Learn about New Opportunities in the Market. Food Proteins Course – Urlik Madsen (DuPont)

Urlik Madsen, Application Specialist Meal Solutions (Meat-Free/Plant-based solutions) at DuPont Nutrition & Biosciences,  shares his experience at the Food Proteins Course Europe 2019: “It was…
More >

Nestle takes big steps in plant-based protein

Nestle has entered collaborations with Burcon Nutrascience and Merit Functional Foods, two key players in the development and production of plant proteins. This partnership will…
More >

Plant-Based Foods

Fast-growing fungal proteins could slash agricultural emissions ten-fold

Mycoprotein, a meat substitute made from cultivating the cells of a fibrous fungus, could provide a solution to many of the meat industry’s environmental weak…
More >

Network with Industry leaders at the Food Proteins Course – Jaap Harkema (Avebe)

Jaap Harkema, Marketing Manager Good Food Ingredients at Avebe, was present at the Food Proteins Course Europe 2019. The company showcased its newest texture solutions. In…
More >

Show more news
Loading Loading...