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Xianle Pharmaceutical pioneered the revolutionary plant glue softgels
Time of Update: 2021-02-03
In recent years, with the popularity of pure natural and vegetarian concepts, plant glue softgels have attracted widespread attention in developed countries such as Europe and the United States, and b
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The FSA in the UK has sought advice on spore shells as a new food ingredient
Time of Update: 2021-02-03
According the Food Standards Agency ( FSA) , 2014, the Food Standards Agency (BSA) sought advice on spore shells as a new food ingredient until May , 10 2014.
The spore shell comes from the plant horsetail ( Lycopos Lycopodium clavatum ), which is produced by removing the spores.
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Peas, the next superfood?
Time of Update: 2021-02-03
Perry added a certain amount of yellow pea powder to the ingredients made up of nuts, dates and brown rice paste, a new formula that General Mills food scientists have spent two years developing.
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BioExx's rapeseed protein: "Completely comparable to soy separation protein"
Time of Update: 2021-02-02
A new German study says rapeseed-isolated hydrolytic proteins are "completely comparable to soybean-isolated proteins" in terms of bio-utilization of human amino acids.
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Lyco Red has cleverly penetrated the local Market in China
Time of Update: 2021-02-02
In an effort to the Chinese market, a global premix supplier based in Israel has signed a distribution agreement to into the local food production market.
time, Milo Shen , sales manager for LycoRed China, told Asia Food Navigation that the company was targeting the infant food, dairy and supplements markets.
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Bean leaves inhibit food toxic bacteria
Time of Update: 2021-02-02
writing in the American Chemical Society's Agricultural and Food Chemistry, said they a test has shown that bean leaf extract can effectively inhibit the growth of Lester bacteria under laboratory conditions." seeking Gene natural substances this experiment is for a genetic substance that seeks to benefit fedal storage and its purpose is to partially or completely replace the current antimicrobial chemicals.
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Increasing dietary fiber intake can reduce the risk of stroke
Time of Update: 2021-02-02
in the new study researchers at University of Leeds' School of Food Science and Nutrition found that 's total daily fiber intake increased by 7 grams and that the risk of stroke for the first time was reduced by 7% .
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Orange pulp improves the quality of gluten-free bread
Time of Update: 2021-02-02
Norah O'Shea , who was involved in the study, added that the researchers used flour based on orange fruit residue to make gluten-free bread, and then looked at indicators such as bread volume, heart structure, color, texture, microstructure, nutrition and sensory properties.
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Lima Gran Seeds launches ultra-fine wheat bran
Time of Update: 2021-02-02
Westhove ultra-fine wheat bran is a natural clean label ingredient with a shelf life of 12 months and can be used in baked goods, snacks, breakfast oats, beverages, dairy products and meats.
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FMC invests in the development of new seaweed products into the field of health nutrition
Time of Update: 2021-02-02
FMC Bio-polymer has been an industry leader in the industry with consistent expertise in core ingredients such as such as alginate, caratin and sea alginate microcrystalline cellulose, and has helped manufacturers develop healthy foods," said Robert C.
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Ala Food Ingredients Company Natural Whey Protein Baking Improver
Time of Update: 2021-02-02
” Na said the quality of Chinese ingredients is constantly changing and consumers are finding that our whey protein egg substitutes improve the quality and processing of baked goods.
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Gluten-free milli is challenged with processing
Time of Update: 2021-02-02
milli processing needs to expand the size of enterprises A new review says milli-grains have a higher nutritional value than wheat and other cluten-free grains, but the lack of special production techniques at the commercialization level has stalled milli processing.
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Health Canada approves probiotic fiber as a dietary fiber source
Time of Update: 2021-02-02
Ingredion , which promotes probiotic fiber NUTRAFLORA , says it has been used as an adage in the United States for 25 years and has the ability to promote calcium absorption, digestion and immune system health.
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Study: Rapeseed protein can replace soy protein
Time of Update: 2021-02-02
recent years, rapeseed oil has played an important role in the human diet because it is rich in omega-3 fatty acids with high nutritional value.
” A team at the University of Jena has conducted a study of rapeseed protein for human nutritional needs, the first of its time worldwide.
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Norvisin develops fungi that produce high-yielding ammic acid
Time of Update: 2021-02-02
Apple acid is used as a flavor enhancer for the food industry and can also be converted into other chemical derivatives for the production of a variety of plastics, polymers and resins.
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Eating walnuts can reduce a woman's risk of diabetes
Time of Update: 2021-02-02
The study, published in the journal Nutrition, showed that ate two or more walnuts a week before and after adjusting for body mass index, had a risk of type 2 diabetes and a risk of 21% and 15% , respectively.
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EGCG lowers blood sugar spikes caused by starchy foods
Time of Update: 2021-02-02
Flavonoids in green tea can reduce blood sugar levels by 50 percent in mice fed starch, according to a new study published in the Journal of Nutrition and Food Research.
Studies have shown EGCG help people raise blood sugar levels as a result of eating starchy foods such as bread.
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The gluten-free market will reach $6.6 billion by 2017
Time of Update: 2021-02-02
According to the latest Packaging , the gluten-free food and beverage market continued to grow more than expected, reaching $ 42 billion at the end of 2012.
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Resistant starch can replace flour in food
Time of Update: 2021-02-02
researchers at Texas Women's University have shown that consumers can accept replacing some of the general-purpose flour with HI-MAIZE resistant starch to make muffins, bread and chicken curry.
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Researchers have successfully converted cellulose into starch, opening up innovative potential food resources
Time of Update: 2021-02-02
The new study opens the door that any plant can be used to produce food for , reduces the need for crops to grow on valuable land, i.e.
Zhang used a new method to convert cellulose into straight-chain starch, which involved to series enzymes.
