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... over the moon: "protein hydrolysates (peptides) can potentially be more beneficial than proteins

... scientists at belgium’s gent university have developed a new test for bioactive peptides with weight management effects, providing a quick test of the potential of ingredients for supplements and functional foods ... “bioactive peptides which show cck1r activity might be used as an ingredient for new nutraceuticals and functional foods that induce satiety as an aid in the battle against obesity,” they stated

... peptides valio in february submitted an article 13 ... 5 proprietary and emerging science health claim proposal linking peptides and blood pressure to the european food safety authority (efsa) ... the claim states: "peptides ipp (isoleucine-proline-proline) and vpp (valine-proline-proline) help to maintain normal blood pressure"

the firm behind a new breed of microscopic salt crystals that is helping manufacturers slash sodium and retain their clean-labels has branched out into the retail market with the development of a consumer product called solti. var media_image="/var/plain_site/storage/images/publications/food-beverage-nutrition/foodnavigator.com/science-nutrition/micro-salt-coming-to-a-supermarket-near-you/2977077-1-eng-gb/micro-salt-coming-to-a-supermarket-near-you.

... ” the team is also working to develop other food-based antimicrobial peptides and nano-constructs to combat listeria other foodborne pathogens such as e

... the ingredient is said to offer high levels of di- and tri-peptides that are ideal for rapid delivery of essential peptides for recovery and strength building

... in chemical manufacturing this was demonstrated with new multi-year contracts signed for two apis in late stage developments, increased demand for manufacturing and r&d services in early phase projects and a strengthened project pipeline in advanced technologies such as conjugates, peptides or highly active pharmaceutical ingredients

... peptopro powder is a formulation of di and tri-peptides - a casein hydrolysate that helps increase endurance and recovery after intense training

medium chain saturated fatty acids could be used to enhance the emulsifying properties of soy proteins, according to new research. the study claims acylation of soy proteins with saturated fatty acids (sfa) resulted in improved physico-chemical functionalities, which have potential in functional food formulation and processing. “it was demonstrated that saturated fatty acids with adequate chain length are suitable candidates for the preparation of functional lipoproteins from soy proteins,” wrote the researchers, led by dr.

... encapsulation technology can be used to deliver a host of ingredients - flavors, oils, peptides, amino acids, enzymes, acidulants, colors and sweeteners - in a range of food formulations, from functional foods to ice cream