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Sprouted soybean paste to plug gluten-free, low carb gap
Its paste product Yaso is made from non-GM, 100% natural, soybeans from Hungary that are sprouted un…
Guar gum used as thickener and texture modifier
Throughout 2012 and looking into 2013, food manufacturers remain engaged with the dilemma of working…
Formulating Healthier Foods Using Pulse Ingredients
Tanya Der, manager of Food Innovation & Marketing at Pulse Canada, provided an overview of the m…
Biocatalysts to launch microbial protease preparation
Biocatalysts is to launch Promod 950L, a microbial protease preparation with broad substrate specifi…
Wixon Offers New, On-Trend Seasonings for Protein
Wixon Inc. has introduced its newest, innovative offerings for protein, delivering a simple way to a…
Wixon introduced new seasonings and rubs for protein
Wixon, Inc., introduced a variety of seasonings and rubs for protein applications that deliver an ea…
New technologies, ingredients for gluten-free products
Gluten-free food products improve in taste, appearance and nutritional content due to new technologi…
Protein-rich breakfasts prevent unhealthy snacking in the evening
Breakfast might be the most important meal of the day, but up to 60 percent of American young people…
Whole grains, protein highlight first quarter menu trends
Whole grains, passion fruit and upgraded proteins were prominent menu trends during the first quarte…
Demand for meat protein strong despite price hikes
Consumer demand for protein is having a positive effect on Tyson Foods, Inc. The company’s earnings…