Milling & Baking News - February 5, 2013 - 40

Supplier Innovations 

Soy-dairy protein blend
aids in muscle recovery
Consuming a blend of proteins from soy, whey and
casein provided benefits in muscle protein synthesis after
exercising in a study that appeared on-line Jan. 23 in The
Journal of Nutrition. Researchers at the University of Texas
Medical Branch conducted the study on 19 young adults.
According to the researchers, the proteins from soy, whey
and casein have complementary amino acid profiles and
different digestion rates (amino acid release profiles). The
study’s results demonstrated prolonged delivery of amino
acids to muscles and extended muscle protein synthesis
when subjects consumed the protein blend as compared
to when they consumed a single source (whey) of protein
alone.
“Sources of high-quality protein contain all the essential
amino acids and have individual characteristics thought to
offer a unique advantage for muscle growth,” said Blake
Rasmussen, Ph.D., interim chair, Department of Nutrition
and Metabolism and the study’s principle investigator. “This
is the first study to test the effects of combining soy with the
dairy proteins, whey and casein, for promotion of lean body
mass gain.”
In the double-blind, randomized, clinical trial, the 19
young adults were studied before and after ingesting either
about 19 grams of protein from the blend or about 18 grams
of whey protein. Their consumption took place about one
hour after high-intensity leg resistance exercise. The soydairy protein blend was 25% Supro isolated soy protein from
Solae/DuPont Nutrition & Health, 25% whey protein isolate
and 50% caseinate. Muscle biopsies were collected at rest, 3
hours after exercise and 5 hours after exercise.
For more information, visit www.solae.com.

Web site provides resources
on healthy fats, oils
Dow AgroSciences, L.L.C., Indianapolis, has launched
a www.goodfats101.com web site that gives evidencedbased resources
to support
nutrition
professionals
in discussing
healthy fats and
oils. The web site
tells which fats
are heart-healthy
and gives
information
on omega-3,
omega-6 and
omega-9 fatty
acids.
Dow
AgroSciences
offers omega-9
fatty acid canola
oils and omega-9
fatty acid
sunflower oils.
40 / February 5, 2013 Milling & Baking News

Save time when analyzing moisture
Mettler Toledo, Greifensee, Switzerland, has launched
the Excellence
HS153 moisture
analyzer that is
designed to help
food producers
manage lab assets
and analyze
moisture content
in less time.
The instrument
may be used
in a laboratory
or on a factory
floor. It achieves
reproducible results through halogen technology
combined with a MonoBloc weighing cell.
For more information, visit www.mt.com/hxhs.

Tate & Lyle launches
innovation web portal
Tate & Lyle, P.L.C., London, has launched an open
innovation portal at www.tateandlyleopeninnovation.com.
It is designed to encourage universities, start-ups and
companies specializing in food science to submit proposals
that are aligned with Tate & Lyle’s priorities of sweeteners,
texturants and health and wellness.
Tate & Lyle’s open innovation team leverages its global
network to develop partnerships with entities specializing in
food science with the aim of commercializing new specialty
food ingredient products and technologies.
“We value our partnerships enormously, but also
understand that approaching large corporations with a new
innovation can be daunting,” said John Stewart, opening
innovation manager at Tate & Lyle. “This is why Tate &
Lyle has a small, dedicated team to help with the process.
Our new web site enables potential partners to submit ideas
quickly and easily and for innovators to work with us to
create long-term ‘win-win’ relationships.”

Maker of milling and grinding
technology selects distributor
International Innovative Technologies Ltd. (IIT), based
in the United Kingdom, has appointed The Fitzpatrick
Co. as its exclusive distributor for the Americas. IIT
manufactures patented milling and fine grinding
technology.
The agreement covers the United States, Canada,
Central America and South America.
The Fitzpatrick Co., a business unit of IDEX Corp., is
based in Elmhurst, Ill. For more information, visit
www.fitzmill.com.

For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.

bakingbusiness.com / world-grain.com

http://www.mt.com/hxhs http://www.tateandlyleopeninnovation.com http://www.solae.com http://www.goodfats101.com http://www.fitzmill.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - February 5, 2013

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