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... formulating gluten-free products with proteins from egg white may improve the volume of bread and enhance the overall product, suggests new research

... the authors, led by an pan from harvard, added that replacing red meat with healthier proteins, such as low-fat dairy, nuts, or whole grains, can significantly lower the risk

researchers from monell and givaudan have discovered a ‘taste terminator’ protein inside taste cells, which may control the way we perceive bitter taste signals. the research, published online in plos one, reports that researchers found mice lacking the gene for the ‘taste terminator’ protein serca3 are more sensitive to bitter tastes, and find it more aversive – possibly because they experience the taste for a longer period of time.

... fully refined oil are highly unlikely to lead to allergic reactions, suggest the researchers the study published in the journal of agricultural and food chemistry reports a method for determining residual proteins in refined oils – a potential trigger of allergic reactions ... the research team behind the new method then used it to test for proteins in commercial samples of fully refined oils, as well as in samples of oil from different points of the refining chain ... they added that the findings are consistent with observations in clinical studies that the allergenic activity of residual proteins in refined soybean oils is insufficient to elicit a reaction in oral challenge tests ... the amount of proteins that could conceivably be transferred to the next product manufactured with this shared equipment is extraordinarily low,” said reading

... scientists have found that seaweed and other ‘microalgae’ could rival milk products as sources of ‘bioactive peptides’, proteins which reduce blood pressure almost like popular ace inhibitor drugs

provexis and dsm nutritional products have teamed up for the second time to research, develop and bring to market a non-dairy protein peptide with glycaemic response potential. over the moon: "protein hydrolysates (peptides) can potentially be more beneficial than proteins..." since 2010, the two companies have been working together to advance the blood circulation improving tomato extract, fruitflow, that won the first article 13.

... a non-dairy ice cream made from purely plant-based ingredients, including lupin proteins, has been developed for the market by a team of german researchers ... however, the newly developed ‘lupinesse’ is made purely from plant based ingredients and contains proteins from the seeds of blue lupin ... the researchers from the fraunhofer institute for process engineering and packaging ivv in germany, said that the product is completely free of lactose, gluten, cholesterol and animal proteins and fats

... on cooking, however, the acids are buffered by the proteins in the chicken resulting in a much more neutral tasting sauce

... “this wide market particularly includes dietary products for sportsmen like cereal bars, proteins powder or drinks as well as food supplements with plants, vitamins and minerals or some other various substances like carnitine, taurine, creatine and of course proteins,” bourges said

... “the high beta-glucan content enables formulations for functional food products suitable for cholesterol lowering … the high purity protein concentrate could serve as a substitute for animal and soy proteins,” said the researchers