Amino Acid

Thaumatin derives from the fruit of Thaumatococcus daniellii Benth

Japan

Scientists find way to make sweetest sweetener taste sweeter

By RJ Whitehead

Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.

“We eventually found a natural flavour that masked both the after taste of the moringa and the after taste of the stevia.

UK Moringa-based beauty drink overcomes 'horrible' taste

By Louise Reid

A herbal nutricosmetic drink is being launched in the UK utilising the amino acid-rich Himalyan herb, Moringa oleifeira, with the company involved saying it has overcome the 'horrible' taste of moringa.

‘No success model’ for new protein ingredients

‘No success model’ for new protein ingredients

By Eliot Beer

Novel protein ingredients face a difficult future with too many barriers to entry to make success likely – but there are brighter prospects for Quorn and some potential for insect protein in animal feed, says Giract.

The water lentil: The “world's most nutritionally complete and sustainable food source?

Lentein has more essential and branch chain amino acids than any other plant protein

Could the water lentil be the next big thing in plant-based protein?

By Elaine Watson

A new form of non-GMO plant-based protein boasting an amino acid profile comparable to whey, plus high levels of calcium and other nutrients, is now available in commercial quantities from Parabel Ltd, which has developed a proprietary process for producing...

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