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Ingredion expands texture, stabilization capabilities, with acquisition of KaTech Ingredion has acquired KaTech - a privately held company headquartered in Lübeck, Germany that provides advanced texture and stabilization solutions to the food and beverage industry - for an undisclosed sum. Founded in 2010, KaTech supplies a range of ingredients from gums, starches, pectins, fibers and emulsifiers to egg and milk proteins, and has expertise in stabilization, texture enhancement, protein protection and enrichment, mouthfeel improvement, and emulsification. The company – which also has expertise in plant-based, dairy and dairy alternatives - has production and technical sites in Germany, a technical development suite in the UK, and a sales off in Poland, with approximately 95 employees. ....
Dairy-free cheeses featuring novel fermented microbial protein to launch by year end, says Superbrewed Food Dairy-free cheeses featuring a novel bacterial protein could hit the market by the end of the year, adding an intriguing new dimension to the burgeoning dairy-alternative space, says microbial fermentation specialist Superbrewed Food (formerly known as White Dog Labs). Grown in fermentation tanks at record speed using a fraction of the inputs required to grow traditional food crops, or raise, feed and slaughter animals, Superbrewed Food’s fermented microbial protein (brand name TBD) will initially hit the market in branded retail products such as mozzarella, block cheddar, and cream cheese, said co-founder Dr Bryan Tracy. ....
What are RNA Therapeutics? Image Credit: CROCOTHERY/Shutterstock.com RNA is used for a number of regulatory and messenger functions within cells, with messenger RNA (mRNA) inducing the synthesis of proteins by cellular machinery, and other types such as small interfering RNA (siRNA) and micro RNA (miRNA) being involved in mRNA inactivation. Each of these types of RNA may be used in a clinical setting to achieve a variety of objectives, from immunization to cancer cell modulation. The highly specific nature of nucleic acid bonding lends RNA great utility in in vivo bioassays, being bound to a colorimetric indicator in either stationary points or individually to nanoparticles. ....
Functional Proteins Market worth $6.1 billion by 2025 - Exclusive Report by MarketsandMarkets
Functional Proteins Market by Type (Whey Protein Concentrates, Isolates, Hydrolysates, Casein, Soy Protein), Source (Animal, Plant), Form (Dry, Liquid), Application and Region - Trends and Forecast to 2025 , published by MarketsandMarkets, the global Functional Proteins Market size is estimated to be valued at USD 4.6 billion in 2020 and projected to reach USD 6.1 billion by 2025, recording a CAGR of 5.6% during the forecast period. Download PDF Brochure: https://www.marketsandmarkets.com/pdfdownloadNew.asp?id=140299581 The demand for functional proteins is increasing significantly owing to the shift in consumers food-related preferences and rising prevalence of chronic diseases. Rising health awareness and increase in disposable income across the globe are key factors that are driving the growth of the functional proteins market. The millennial population is capturing ....
Ardent Mills answers call for keto flour that doesn’t compromise flavor, function or complicate production A new line of grain-based flour blends launching today from Ardent Mills promises to deliver the low-carb health benefits consumers want without compromising taste or texture or requiring manufacturers to install new equipment. Unlike many competing low-carb or keto flour blends that skip the wheat, Ardent Mill’s new line of white all-purpose and specialized Keto Certified Low Net Carb Flour is nut-free, grain-based and contains gluten, which allows customers to use it on their current equipment without any change to produce baked goods that are safe for consumers with nut allergies, Ken Ruud, director of innovation at Ardent Mills told FoodNavigator-USA. ....