Food Business News - June 16, 2015 - (Page 48)

concentrate consumption. The Mintel report listed several new U.S. products that feature pea protein. Just Mayo Garlic from Hampton Creek features pea protein. Beyond Meat's Beyond Chicken grilled strips offer 20 grams of protein per serving through the use of soy protein isolate and pea protein isolate. Kind's Strong roasted jalapeño protein bar contains 10 grams of protein from almonds, pumpkin seeds, pea crisps made from pea protein isolate, and hemp seeds. The amino acid composition of pea protein makes it a potential inclusion in sports recovery drinks, Ms. Mattucci said, but research about the effectiveness of the ingredient for sports recovery is limited. Pea protein is a rich source of branchedchain amino acids, glutamine, arginine and lysine, she said. Lestrem, France-based Roquette has studied the effects of its Nutralys pea protein ingredient in building muscles. Roquette, together with the National Institute for Health and Medical Research and the Center for Performance Exercise in Dijon, France, conducted a double-blind, placebocontrolled study in 161 young men who underwent resistance training for 12 weeks. Twice a day they consumed a 25-gram dose of either whey protein, Nutralys pea protein or a control dose. Consumption of whey and Nutralys produced significantly Pick your plant-based protein S ingredient is vegan-friendly, gluten-free and contains fiber, lipids and micronutrients such as lutein and zeaxanthin, according to the company. Soy adds satiety When compared to the previous 52-week period, U.S. retail sales of Beanitos, a snack made of beans and featuring all the essential amino acids, increased 51% for the 52-week period ended Feb. 22, 2015, according to Information Resources, Inc., a Chicago-based market research firm. Archer Daniels Midland Co., Chicago, offers VegeFull cooked bean ingredients. Black beans contribute 7.6 grams of protein per half-cup serving while the half-cup protein levels are 7.2 grams for chickpeas, 7.7 grams for kidney beans, 7.3 grams for lima beans and 7.7 grams for pinto beans, according to ADM. upply and sources of plant-based protein are increasing. Recent news and innovation have focused on algae, ancient grains, beans, soybeans and wheat. Sales surge for bean snacks Afternoon snacking on high protein soy foods improves appetite, satiety and diet quality in adolescents, according to a study that appeared on-line May 20 in The Journal of Nutrition. Researchers from the Department of Nutritional Sciences at the University of Missouri in Columbia and DuPont Nutrition & Health in St. Louis led the study in which 31 healthy adolescents consumed afternoon snacks. The adolescents were either 17, less than a year younger than 17 or less than a year older than 17. They consumed a high protein snack (26 grams of protein and 6 grams of fat per 27 grams of carbohydrates) or a high fat snack (4 grams of protein and 12 grams of fat per 32 grams of carbohydrates), or they did not consume a snack at all. People who ate the high protein snack showed delayed eating initiation. People who ate the high protein snack and people who ate the high fat snack showed a reduced appetite when compared to people who ate no snacks, but the difference was greater for people eating the high protein snack. People who ate the high protein snack ate fewer high fat, high sugar snacks in the evening. "Standard meals tend to go to the wayside for kids this age, particularly from mid-afternoon to late evening, and many of the convenient 'grab-andgo' snacks are high in fat and sugar," said Heather Leidy, Ph.D., lead author of the study and assistant professor in the Department of Nutrition and Exercise Physiology at the University of Missouri. "Adding protein snacks in the afternoon could be a strategy for individuals who are trying to eat more protein throughout the day." Algae gets the OK Solazyme, Inc., South San Francisco, earlier this year received a "no objection" letter from the Food and Drug Administration on the Generally Recognized As Safe status of its whole algal protein. The AlgaVia branded 48 FOODBUSINESS NEWS ® Protein from ancient grains Many of the ancient grains qualify as a good source of protein. Glanbia Nutritionals, Inc., Fitchburg, Wis., offers crisps that may contain sorghum, quinoa, amaranth, chia or flax. The addition of vegan protein allows the crisps to reach protein levels of 50% to 60%. Ardent Mills, Denver; Bay State Milling, Quincy, Mass.; and Honeyville, Brigham City, Utah, also offer ancient grain ingredients. SK Food International, Fargo, N.D., offers Ancient Grisps, which are milled and extruded from a custom blend of ancient grains, including amaranth, quinoa, sorghum and millet. AncientGrisps are about 5 millimeters to 7 millimeters in size and may be used in such applications as cereal, snacks, energy bars, granola, confections, salad toppings and yogurt toppings. Wheat protein for muscles An Optein lightly hydrolyzed wheat protein has been shown to aid muscle recovery after exercise, according to MGP Ingredients, Atchison, Kas. Optein has a high level of glutamine, which is reported to be effective in the prevention of fatigue and over-training syndrome of athletes and in the recovery of critically-ill patients. Optein has been shown to work in nutritional and protein drink powder mixes, sports beverages, smoothies, and protein, energy and meal replacement bars. FBN June 16, 2015

Table of Contents for the Digital Edition of Food Business News - June 16, 2015

Food Business News - June 16, 2015
Wet weather affecting grain and oilseed markets
WhiteWave to acquire Vega Foods
Dairy Business News - Making salty cheese with less sodium
Table of Contents
Web Contents
Editorial - Expo Milano focuses on food science
The leading natural food trends of 2015
Wal-Mart building an ‘omnichannel’ presence
B&G Foods has big plans for Bear Creek soup brand
With charges, Smucker swings to loss
Smucker seeks growth with healthy innovation
Campbell to acquire fresh salsa maker
Hughes out as Boulder Brands c.e.o.
Private equity firm buys PopCorners brand
Subway commits to ingredient improvements
Washington - Resistance is futile
Health and Wellness - Clean label and the 'trust factor'
Ingredient Innovations - Pace picks up for pea protein power
Pick your plant-based protein
I.F.F. to stress flavors for protein sources
New Food Products
Ingredient Market Trends - House votes to repeal COOL
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 16, 2015