1440 Foods’ Post

𝗠𝗮𝗸𝗲 𝗵𝗲𝗮𝗹𝘁𝗵𝗶𝗲𝗿 𝗰𝗿𝗲𝗮𝗺 𝗰𝗵𝗲𝗲𝘀𝗲 𝘄𝗶𝘁𝗵 𝗡𝘂𝘁𝗿𝗶𝗹𝗮𝗰(𝗥) Our cream cheese formulation contains more than 50% less fat and is rich in protein. A healthier alternative to standard products, it demonstrates how a low fat content and high creaminess can go hand-in-hand. The high-quality whey proteins also deliver all the essential amino acids. Key benefits: - More than 50% less fat - Rich in high-quality dairy proteins - Creamy texture and taste Download handout to learn more. https://lnkd.in/d-evRrgr #ArlaFoodsIngredients

Have you read our latest white paper? Get ready to delve into the world of plant protein formulation as we discuss the following: 1️⃣ Defining Proteins: Learn about the importance of proteins in food science and their role in creating nutritious and innovative food products. 2️⃣ Animal Versus Plant Protein: Understand the key differences between animal and plant proteins and their impact on product development. 3️⃣ Protein Quality and PDCAAS: Discover how protein quality is measured and why it's essential for formulating functional foods and supplements. 4️⃣ Profiles of Common Plant Proteins: Get insights into various plant protein sources and their applications in food and beverage products. Read more https://bit.ly/49CRazN

Our scientists are working with leading Kiwi chefs such as Dale Bowie on an exciting new (and healthy) way to boost food flavours. The special ingredient is known as kokumi peptides, which are added after being extracted from other suitable foods. Find out more in the short video 👇 Santanu Deb-choudhury Raise Ahmad Jihan kim Carolina Realini #kokumi #peptides #foodflavours #Flavour #FoodResearch #foodscience #foodscienceandtechnology #consumertesting

Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Key features - Thoroughly updated revision, providing detailed information on acrylamide formation in various foods - Includes updated content on new regulation regarding the presence of acrylamide in processed foods - Includes interaction of acrylamide with other compounds and its fate during digestion - Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, and maternal acrylamide

📢 #Didyouknow that there is still a global rise in #plant based foods?🍔🌭🥓 #consumers are looking for #sustainable and nutritionally balanced #food products. #ethical and #environmental 🌍 concerns are motivating consumers to choose more plant-based products. This provides a challenge for manufacturers to innovate with #alternativeproteins without undesirable #flavors . Biospringer by Lesaffre has the solution with Springer Proteissimo™ 101. This #protein is derived from #fermentation and can be easily formulated into food products without undesirable off-notes and it increases the protein content due to the presence of a complete amino acid profile. Interested to learn more about Springer Proteissimo™ 101? Click here: 👇https://lnkd.in/eWw9h2St Our #natural #yeast #ingredients help to create delicious and tasty food and beverage products💪 #biospringer #lesaffre #workingatlesaffre #poweredbyyeast

Innova Market Insights data indicates that the use of protein #ingredients in #foodandbeverage launches globally had a 3% average annual growth from 2019 to 2023, with #bakery being the leading category. #Plantbased claims grew the fastest, with a notable increase of 27%. This surge has led to the rise of various plant proteins such as lentil #protein, fava bean protein concentrate, field bean protein, and others. Let’s take a closer look at the latest product trends 👉https://lnkd.in/etQvHFBi

At Krampade, we recently launched Krampade Recover and Krampade Complete. Both of these products are a 2K formulation, delivering 2,000 mg of potassium per serving. Krampade Recover has 30 g of the highest quality whey protein hydrolysate in addition to the 2,000 mg of potassium. Using this product within 30 min after working out is ideal for optimal recovery. Unlike other products, this product lacks a chalky aftertaste and is NOT a shake. It comes in a lemon-lime flavor on the lemonade side of that taste spectrum. Krampade Complete has 30 g of the same whey protein in Recover and it has 9 g of soluble fiber. Unlike insoluble fiber, soluble fiber fully dissolves in water and will not cause an impaction in the GI-tract. Again, on the lemon-lime flavor along the lines of lemonade. Again, not a shake and it is perfect for those people who want to combine potassium, protein, and fiber all in one product. Visit us and see all five (5) of our product families. Growing and thanks to two Bioscience Innovation Grants from the North Dakota Department of Agriculture. Wow, the innovation is just outstanding!!!

According to a series of researching report, #Fiber in yogurt, #resistantdextrin which were proven in various independent clinical trials to have positive effects on the subjects such as reduction of BMI, total body fat, and markers of metabolic disorders. Moreover, they increased counts of beneficial gut microorganisms and increased concentrations of short-chain fatty acids and various others. Moreover, it appears that the addition of soluble fiber to low-energy yogurt beverages does increase their satiating power. Protein-containing, fiber-supplemented liquid #yogurts promote #satiety more effectively than a beverage that was protein and fiber free. #prebiotics #FOS #GOS

I often get asked what are the main differences between Protein powders. Here is a very simple explanation. ➡️ Whey protein - This comes from milk. It's easily digested and good for building muscles. ➡️ Casein protein - Also comes from milk, but it's digested more slowly than whey. ➡️ Soy protein - This plant based protein comes from soybeans. It has all the amino acids our bodies need, just like whey and casein. ➡️ Pea protein - This is made from peas. It's another plant based option that has lots of protein. Trying out protein powders may be a bit of a trial-and-error process.