Contact : Jean-Baptiste Tailliez – Business Developer - jean-baptiste.tailliez@improve-innov.com

JULY 2017

Newsletter N°6

Overview on proteins and their applications

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Summary

1. Raw material production ............................................................................................................... 4

Grain sector ................................................................................................................................................................ 4

Oilseed & Oleo-proteaginious sector. ........................................................................................................................ 4

Alternative proteins .................................................................................................................................................... 5

Trans-sector ....................................................................................................................... Erreur ! Signet non défini.

2. Fractioning, extraction and transformation .................................................................................... 6

Grain sector ................................................................................................................................................................ 6

Oilseed sector ............................................................................................................................................................. 6

Oleo-proteaginious sector .......................................................................................................................................... 7

Milk and animal protein ............................................................................................................................................. 8

Alternative protein ..................................................................................................................................................... 9

Trans-sector ................................................................................................................................................................ 9

3. Formulation and application development ................................................................................... 11

Food applications...................................................................................................................................................... 11

Feed applications ...................................................................................................................................................... 16

Cosmetic applications ............................................................................................................................................... 18

Technical applications .............................................................................................................................................. 18

4. Regulation & labels ...................................................................................................................... 20

5. Events ......................................................................................................................................... 21

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1. Raw material production

Grain sector

Bay State Milling buys stake in gluten-free oats supplier – 10/07/2017

Bay State Milling Co. has acquired a stake in MGM Seed & Grain, which is building a dedicated gluten-free oat processing facility in Saskatoon, Saskatchewan, Canada. The partnership with MGM, based in Saskatoon, will allow Bay State Milling to provide its customers with a secure supply chain of gluten-free oat products, including rolled, quick and steel-cut oats as well as oat flour. All products will be available in both conventional and organic forms. Source : world-grain

Wheat market may be tightening – 10/07/2017

The market has been seeing a hike in wheat prices, following weather related risks emerging in key exporting producer countries, says an analyst. Source : feednavigator

Oilseed & Oleo-proteaginious sector.

ADM steps up its non-GMO soybean crush game in Europe – 27/07/2017

Archer Daniels Midland Company (ADM) says it has extended its non-GMO soybean crush capacity in Germany as it sees increasing demand for such meal in Europe. It reported this week its first successful crushing of non-GMO soybeans at its facility in Spyck, northwestern Germany. Located close to the Dutch border, the site was previously only used to crush rape and sunflower seeds. Source : feednavigator

Agrisoma signs off on UPM deal, expands production of feed and fuel oilseed – 27/07/2017

Agrisoma Biosciences is expanding plantings, production of the oilseed, carinata, after signing a long-term supply agreement with bio-refinery, UPM. The oilseed, brassica carinata, developed in Canada, will be grown as a second crop in winter by farmers in Uruguay, followed by Brazil and Argentina. The oilseed does not produce an edible oil, but has found a market in the biodiesel and bio-jet fuel sector. However, the crush also produces a digestible, protein by-product for use in animal feed. Source : feednavigator

Canada growing soybean acreage – 07/07/2017

With increasing soybean acreage and production, the Canadian industry needs to improve its protein levels as well as the perception of its soybeans in the global marketplace, according to panelists at the Canadian Global Crops Symposium. Source : world-grain

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Alternative proteins

A-Z of insect protein/oil companies – 24/07/2017

Insect based ingredients as valuable additions to livestock and fish diets is a hot topic. But who is doing what and where? All About Feed has listed some of the top companies from around the world, active in producing insects or insect meal/oil for livestock and fish. Source : allaboutfeed

Quorn to spend GBP150m to increase production at UK plant – 24/07/2017

Meat substitute firm Quorn Foods is to spend GBP150m (US$195.5m) on its facility in Billingham in the north east of England. It said some 300 jobs will be created within five years as a result, although an unspecified proportion of these will be in construction. The investment will cover the expansion of the company's main manufacturing facility at Billingham and should allow for continuous production. Source : .just-food

Can electricity bring single cell feed protein to new heights? – 20/07/2017

Using electricity and carbon dioxide (CO2), researchers at the Lappeenranta University of Technology (LUT) and VTT Technical Research Centre of Finland have produced a batch of single-cell protein. They say the biomass could be used in food and animal feed and that the protein can be produced anywhere renewable energy, such as solar energy, is available. Source : allaboutfeed

US: Wastewater filtering company to produce algae for feed and food as byproduct – 14/07/2017

Clearas Water Recovery company is starting a large-scale facility to clean wastewater and generate algae, and is looking to feed, food and fuel as potential byproduct markets, says executive. Source : feednavigator

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2. Fractioning, extraction and transformation

Grain sector

ADM finalises Chamtor deal – 05/07/2017

Agri-food giant Archer Daniels Midland (ADM) has confirmed the acquisition of French sweetener and starch producer Chamtor for an undisclosed fee. Source : foodnavigator

Immunomodulatory activities of non-prolamin proteins in wheat germ and gluten – 07/2017

Albumin (Alb), globulin (Glo), glutelin (Gll) and glutenin (Gln) were separately extracted from wheat germ and wheat

gluten. Amino acisd composition, molecular weight distribution, solubility, in vitro digestibility, and

immunomodulatory activities were all analyzed. […] Source :sciencedirect

Antioxidant activity and characterization of protein fractions and hydrolysates from normal and quality

protein maize kernels – 07/2017

Maize is the main crop cultivated worldwide with more than 1 billion metric tons produced annually and is one of

the most relevant sources of protein for human consumption in developing countries. Proteins and peptides isolated

from maize exert relevant antioxidant activity which is increased by enzymatic hydrolysis. […] Source : sciencedirect

Protein isolation from jet milled rye flours differing in particle size– 07/2017

A commercial rye flour (R) was solubilised by mixing at different ratios with three solvents, namely ΝaOH solutions,

HCl solution and deionised water. The highest protein extracted content (74.27%) was reported for a flour: 0.02 M

NaOH solution ratio of 1:14. After solubilisation at the defined optimum condition, precipitation was performed at

different pH values (3–7). […] Source : sciencedirect

Oilseed sector

3193627 - Method for producing an oil seed protein mix - DSM IP ASSETS BV – 26/07/2017

The present invention relates to a method for obtaining an oil seed protein mix. The present invention also describes selective extraction of proteins over oil from oil seed meal, preferably from cold pressed oilseed meal, for the purpose of producing an intermediate aqueous protein solution which is suitable for preparing an oil seed protein mix composed of native proteins, said method further comprising concentrating and washing said intermediate aqueous protein solution resulting in an oil seed protein mix solution. Source : Wipo

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WO/2017/124921- Walnut oligopeptide powder, and preparation method and application thereof- Sinphar Tian-Li (Hangzhou) Pharmacy Company Limited – 27/07/2017

The present invention provides a walnut oligopeptide powder, and a preparation method and application thereof. The oligopeptide powder has a peptide content of 80 wt% or higher, wherein 95% or more of the peptides have a molecular weight of less than 1,500 Da. The method comprises extracting walnut proteins using a highly efficient countercurrent extraction process, and subjecting the extract to filtration, enzymolysis, purification with a microfiltration membrane and an ultrafiltration membrane, concentrating, and spray drying to obtain the oligopeptide powder. The oligopeptide powder has an anti-oxidant activity and provides a protective effect for a neuron, and thus can ameliorate or treat memory deterioration and relieve fatigue. Source : Wipo

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of

canola meal – 29/07/2017

Canola meal has potential as a high protein food ingredient. The extrusion-induced changes in color, pH, extractable

protein and in vitro protein digestibility of canola meal under different extrusion conditions was assessed. […] Source : sciencedirect

US: South Dakota-based novel protein company opens production plant – 29/06/2017

Novita Nutrition has opened a production facility dedicated to the generation of a novel protein and oil for feed use.

The novel protein generating plant, which recently had its grand opening, is set to produce about 1,200 tons of

NovaMeal on a daily basis, the company reported. Source : feednavigator

Oleo-proteaginious sector

Fairfax to invest in AGT Food and Ingredients Inc. – 26/07/2017

Fairfax Financial Holdings Ltd. has reached an agreement to invest C$190 million in AGT Food and Ingredients Inc., a move the latter said will improve its balance sheet and set it up for future growth. AGT is a processor of value-added pulses, staple foods and ingredients for export and domestic markets as well as a supplier of retail packaged and canned foods to retail and food service sectors. Source : world-grain

Agrocorp acquires Associated Grain – 13/07/2017

Agrocorp International, a Singapore-based agricultural commodities trading and processing company, has acquired Associated Grain, a Dalby, Queensland-based processor of pulses and seeds. Financial terms of the transaction were not disclosed. Source : world-grain

EP3185695 - Preparation of soy protein products ("s810") - Burcon Nutrascience (mb) corp – 05/07/2017

The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein

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products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, Source : Wipo

EP3187511 - Method for producing water-soluble pea polysaccharide - Fuji Oil Holdings Inc – 05/07/2017

To produce a pea polysaccharide which exhibits a protein dispersion stabilizing ability in a wide pH range by a simple method. [Solution] A water-soluble pea polysaccharide having an excellent protein dispersion stabilizing ability can be produced by a simple method […] Source : Wipo

US09693576 - Fermented ingredient - Givaudan SA – 04/07/2017

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus sp., the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products. Source : wipo

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris) –

25/07/2017

In order to determine the effect of extrusion, baking and cooking on the protein quality of red and green lentils, a

rodent bioassay was conducted and compared to an in vitro method of protein quality determination. Source : sciencedirect

Whole soybean protein extraction processes: A review - 16/07/2017

Soybeans are an important raw material for those seeking vegan, lactose-free products, such as soymilk and tofu.

The aim of this review article is to provide an overview of aqueous extraction of protein and other desirable

components from whole soybeans. Source :sciencedirect

Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight

distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)

– 03/07/2017

To investigate the effect of low moisture extrusion cooking on the structural changes of protein and expansion

properties, a pea protein isolate was processed in a twin screw extruder at varying screw speed (400-700 min−1),

moisture content (26–35%) and barrel temperature (130–170 °C). An expanded protein isolate matrix was achieved

for a specific mechanical energy input Source : sciencedirect

Milk and animal protein

20170202251 -Whey protein aggregates - Nestc S.A. – 20/07/2017

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The present invention relates to whey protein aggregates, in particular to a process for forming whey protein aggregates. The present invention also pertains to compositions comprising whey protein aggregates obtainable by the process and the use of these compositions as a foaming agent or emulsifier. Source : Wipo

WO/2017/121897 - Method for producing highly digestible hydrolyzed keratinaceous material - Tessenderlo chemie n.v.- 20/07/2017

The invention relates to a method for producing highly digestible, partly hydrolyzed keratinaceous material, preferably from feathers, hair, wool, hooves or nails, comprising the steps of (1) hydrolyzing keratinaceous material in the presence of water, in a hydrolyser with heat and at a pressure between about 2 bar and about 100 bar, and (2) concurrently drying and grinding the resultant hydrolyzed keratinaceous material in an air turbulence mill at about atmospheric pressure […] Source : Wipo

Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan

extraction effluent – 15/07/2017

Squid pens were subjected to alkali hydrolysis to extract chitin and chitosan. Proteins present in the alkaline

extraction wastewater were recovered at pH 3, 4, 5 and 6, and were subjected to hydrolysis by trypsin, pepsin and a

bacterial protease called HT for 1, 2, 4 and 24 h. […] Source : sciencedirect

Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins

– 29/07/20176

Combination of β-lactoglobulin (β-Lg) and lactoferrin (Lf), biomacromolecules derived from bovine whey, was used

in the formation of supramolecular structures by thermal gelation technique to adjust the pH. Furthermore, the

influence of the molar ratio, temperature, pH, and heating time in the formation of supramolecular structures were

also studied. Source: sciencedirect

Alternative proteins

Introducing jackfruit: The next big thing in plant-based meat alternatives? – 30/06/2017

High in fibre and sugar-free, the jackfruit is the largest tree-borne fruit in the world with a fibrous texture that can be shredded, minced or pulled - and it's even cheaper than soy, says The Jackfruit Company. Source : foodnavigator

Trans-sector

WO/2017/117398 - Method of preparing a protein hydrolysate and hydrolysate obtained thereby - Abbott Laboratories - 06/07/2017

A method of preparing a protein hydrolysate using extrusion technology is provided. An intact protein source and a protease component are added to an extruder and mixed therein to form a slurry including a protein hydrolysate

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having a degree of hydrolysis of 5% to 30%. The slurry has a total protein content of at least 30% based on the weight of solids in the slurry. A protein hydrolysate accordingly produced is also claimed. Source : Wipo

Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp.

isolated from kinema

The aim of this study was the production of soybean bioactive hydrolysate using Bacillus spp. isolated from kinema.

Totally 251 bacteria isolated from kinema samples, collected at different time period were screened for protease, β-

glucosidase and α-amylase activities and further Source : sciencedirect

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3. Formulation and application development

Food applications

Stella McCartney to Replace Silk with Vegan Fibers – 26/07/2017

Vegetarian designer Stella McCartney is eliminating animal products from her line thanks to a new partnership with Silicon Valley biotech company Bolt Threads—which creates yeast-based vegan silk. McCartney will debut a gold shift dress made entirely of the cruelty-free material at the upcoming design exhibition “Items: Is Fashion Modern?” at the Museum of Modern Arts in New York this October. Source : vegnews

Freedom Foods launches barley super grain line to revolutionize gut health in US – 26/07/2017

Australian natural foods company, Freedom Foods Group, is launching a range of cereal and snack products in the US made from a non-GMO Australian barley grain that promotes better gut nutrition. Source : bakeryandsnacks

Vegan Burgers Shake Up New Zealand's Meat Industry – 26/07/2017

After a recent visit to Silicon Valley, Ian Proudfoot—the global head of agribusiness at the New Zealand branch of international financial firm KPMG—identified plant-based meat and dairy alternatives as major threats to animal agriculture in New Zealand. During his trip, Proudfoot visited vegan burger company Impossible Foods and several plant-based milk companies, including Ripple Foods—where he sampled the company's pea protein-based chocolate milk that he found was indistinguishable from organic cow’s milk. Source : vegnews

Plant-Based Ice Cream To Become Billion Dollar Industry - This Year – 26/07/2017

The global vegan ice cream industry will be worth a staggering $1 billion dollars by the end of 2017, according to a report by market research firm Future Market Insights [FMI]. Source : plantbasednews

Protein-based supplement may aid in elderly muscle gains, study suggests – 21/07/2017

Elderly men who consumed a whey protein based multi-ingredient supplement increased both muscle strength and lean mass, reveals a new study conducted at McMaster University in Canada. The study, published in PLOS ONE, supplemented healthy older men with a combination of whey protein, creatine, vitamin D, calcium and omega-3 fatty acids (eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)). Source : nutraingredients

Consumer demands placing more pressure on flavor, texture of sports nutrition products – 19/07/2017

Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center stage. Source : dairyreporter

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Koia Expands Plant-Based Beverage Platform – 18/07/2017

Koia, a fast-growing manufacturer of fresh, plant-based protein beverages, announced today that it has closed on $7.5 million of Series Seed capital in a funding round led by KarpReilly, alongside existing institutional investor AccelFoods. Source : prnewswire

Whole Foods to Stock Mystery Nut Vegan Yogurt – 18/07/2017

New vegan yogurt brand Lavva is set to debut its innovative products at Whole Foods Markets (WFM) this fall. The brand utilizes a nut not commonly known in the United States called “pili,” which, according to Vogue, tastes like a plant-based foie gras when cooked. Source : vegnews

Protein-antioxidant combo proves effective in post-exercise recovery - 17/07/2017 A combination of protein and antioxidant supplementation could be more effective in reducing muscle soreness post exercise compared to those taking these supplements separately. Study findings that look at the 24-hour period following strenuous exercise found combined protein and antioxidant supplementation (PRO + AO) tended to better aid recovery. Source : nutraingredient

Bakery sector registers biggest growth of plant-based proteins: Axiom Foods – 15/07/2017

Rice and pea protein manufacturer Axiom Foods said bakery manufacturers are more receptive to plant-based proteins than ever before. “There is a need for plant-based proteins as many companies are looking to replace soy because its price has fluctuated quite a bit,” said David Janow, CEO of Axiom Foods. Source : bakeryandsnacks

Vegan Potato-Based Fitness Drink Raises $2 Million - 14/07/2017

This week, vegan nutrition startup Revere announced that it raised $2 million in venture capital—which the company plans to use to expand its customer base. Revere offers a customized monthly subscription service that delivers vegan pre- and post-workout drink mixes comprised of functional whole-food ingredients such as sweet potato (for stamina), pea protein (for strengthening muscles), and tart cherry (for preventing soreness). Source : vegnews

Unilever launches protein-enhanced Breyers ice cream – 14/07/2017

Unilever has launched a range of Breyers ice cream the company says is low in fat and which contains 20g of protein per pint. Source : just-food

20170196924 - Composition for supporting cellular structure and adhesion - All Natural Protectors, LLC – 13/07/2017

The present invention is a composition comprising: (a) protein selected from the group consisting of soy protein and pea protein; (b) sunflower seed protein; (c) turmeric; and (d) bitter melon. The composition is useful as a dietary supplement, a food, a complementary medicine or a therapeutic agent. Furthermore, the composition may be

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prepared in any form including, for example, powder, emulsion, liquid, capsule, pill and food items such as nutrition bars. Source : Wipo

Food fraud creates lucrative growth opportunity for detection firms -13/07/2017

A new report from Allied Market Research predicts PCR (polymerase chain reaction) technology – used to test the authenticity of high protein products, such as meat, seafood, milk and cheese – is set to be the fastest growing sector in terms of revenue. It already takes a third of the market and is expected to see a CAGR of 8.3% to 2023. Technologies to detect fraud in processed food, such as infant formula, packaged food, wine, bakery and confectionery, account for another third of the global market. Source : fooddive

Starbucks Launches Certified Vegan Lunch Option – 13/07/2017

Coffeehouse giant Starbucks launched a new vegan food option at select United States locations this week. The new grab-and-go option, Vegan Lentils & Vegetables Protein Bowl with Brown Rice, comes with butternut squash, roasted tomatoes, and sunflower seeds, and is served with a side of lemon-tahini dressing. Source : vegnews

Alternative ice creams are more prevalent, but most consumers still want to indulge – 13/07/2017

While ice cream is not really getting healthier, it is adapting with current trends to become more accessible to people with food allergies and intolerances. Which makes sense, considering up to 15 million Americans have at least one food allergy, including 5.9 million children, according to Food Allergy Resource and Education. And the the National Institute of Health estimates 65% of people have some difficulty digesting the lactose commonly found in milk. Source : fooddive

ShopRite campaign connects shoppers with protein-rich foods – 13/07/2017

This summer, ShopRite stores across the Northeast have launched the Power Up with Protein campaign that connects with customers through in-store and circular advertisements, social media messaging and online content including recipes and information, according to Progressive Grocer. Source : fooddive

US20170196243 - Potato based protein mixtures and nutritional compositions comprising potato protein – Abbott laboratories - 13/07/2017

Potato protein, in combination with other vegetable proteins, replaces a portion of the total protein in a nutrition drink or shake or other nutritional composition intended for oral consumption. By suitable selection of the types and amounts of these proteins the overall cost of manufacturing the nutritional composition can be reduced without adversely affecting its other desirable properties such as nutritional value, stability, solubility, clarity, taste, and mouthfeel. Source : Wipo

New Organic Plant-Based Protein Powder Introduced by Standard Process Inc. – 12/07/2017

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Veg-E Complete Pro™ Chocolate and Veg-E Complete Pro™ Vanilla protein powders are the newest products to join the Standard Process selection of shake products. The plant-based Veg-E Complete Pro™ blend combines organic peas, pumpkin seeds and sesame seeds in a complete vegan protein. Source : prweb

Lesaffre bets on gluten-free nutrition with nutritional yeasts – 12/07/2017

The family-run French company said its range of Lynside Nutri Organic has now gained gluten-free certification, meaning that both its conventional and organic certified ranges are now gluten-free. Source: nutraingredient

Dairy shows intolerance to plant-based competitors – 12/07/2017

Since 1955, each person in the US and many parts of Europe, including the UK, have on average almost halved the amount of cows’ milk they drink. In some countries, including bucolic Switzerland, people are consuming less than the government’s daily recommended level of dairy products. Against this backdrop of falling demand, the dairy industry is now becoming rebellious itself — with a cause of combating the fast-growing $16bn market for plant-based food and drinks that have become increasingly popular with consumers as a dairy replacement. Source : financial-time

US20170172169 - Soy-based cheese - Impossible Food Inc. – 22/06/2017

A soy-based cheese is described that includes microbial cultures or acid. The soy-based cheese is meltable and can be sliced, grated or cubed and used in place of American process cheese. The soy-based cheese can be plant-based. Source : Wipo

Vegan Burger Startup Raises Nearly $400K in 77 Hours -10/07/2017

London-based vegan burger startup The Vurger Co. has raised £300,000 ($389,000)—166 percent more than its initial funding goal of £180,000 ($233,000)—since launching its crowdfunding campaign on platform Crowd Cube last week. Vurger Co founders Rachel Hugh and Neil Potts were inspired to create the burger company after traveling to California to explore the state’s plant-based cuisine. Source : vegnews

Wheat market may be tightening – 10/07/2017

The market has been seeing a hike in wheat prices, following weather related risks emerging in key exporting producer countries, says an analyst. Source : feednavigator

Non-Dairy Cheese Industry Worth $3.5 Billion by 2023 – 10/10/2017

A new report compiled by Market Research Future (MRF) predicted that the global non-dairy cheese industry would reach $3.5 billion by 2023. MRF names soy milk-based non-dairy cheese as leading the charge, holding a 54.3 percent market share by the end of 2017. Source : vegnews

Dairy Flavoring Company Aims to Perfect Vegan Cheese – 08/07/2017

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Longtime dairy flavoring company Edlong Dairy Technologies is invoking the indulgent flavor of dairy cheese but without the use of animal products to tap into a growing demand for both allergen-free and cruelty-free foods Source : vegnews

What's driving consumer desire for plant-based foods? – 05/07/2017

The plant-based eating trend dominated both panel discussion and the show floor at at the Institute of Food Technologists conference last week. Source : fooddive

WO2017115058 - Protein-rich enteral nutritional composition containing a high proportion of caseinates - Even sante industrie – 06/07/2017

The invention relates to a thermosterilised enteral nutritional composition comprising, per 100 mL of composition, between 8 and 14 g of total proteins, 200 to 350 kcal, the total proteins comprising a quantity of caseinates which is higher than or equal to 55 wt. % Source : Wipo

WO/2017/117121 - Nutritional compositions comprising hydrolyzed protein and a modified fat system and uses thereof - Abbott Laboratories - 06/07/2017

Disclosed embodiments provide nutritional compositions and methods of enhancing maturation of an infant's brain. The methods include the step of administering to the infant a nutritional composition comprising a protein with a degree of hydrolysis of 10% to 75% in combination with at least one of a monoglyceride, a free fatty acid, a salt of a free fatty acid, a phospholipid, and cholesterol. Source : Wipo

Too much meat can make children fat, study finds – 04/07/2017

High intake of protein in early childhood, particularly from animal sources, is associated with a higher body mass index (BMI), according to new research carried out in the Netherlands. Source : foodnavigator

No meat and less salt: Salt of the Earth’s Mediterranean Umami is changing the meat alternative space – 04/07/2017

A sodium-reduction solution that mimics the taste of meat has been created by Israeli supplier, Salt of the Earth Ltd. The ingredient boasts a clean label, as well as being non-GMO, artificial free and vegan friendly. Source : foodnavigator

Revisiting the role of protein-induced satiation and satiety – 07/17

‘Satiation’ and ‘satiety’ are key terms that have come to be widely used to help understand processes involved in

appetite control. Satiation is considered to be the signals or processes that bring a meal to an end, whereas satiety

is the signals or processes, following the end of a meal, that inhibit eating before hunger returns. Protein is the most

effective food macronutrient providing a satiating effect.

Source : sciencedirect

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Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican

sweet bread containing Lima bean or cowpea hydrolysates – 07/17

Foods may be fortified to improve their nutritional value and bio-functional properties. Protein sources are used to

improve physicochemical properties in foods, and hydrolyzed legume proteins are a promising alternative. A Lima

bean (Phaseolus lunatus) protein concentrate was hydrolyzed using pepsin, and a cowpea (Vigna unguiculata)

concentrate was hydrolyzed using a pepsin-pancreatin sequential system.

Source : sciencedirect

Effects of protein enrichment on the properties of rice flour based gluten-free pasta – 07/17

Manufacturers have long complained about gluten-free pasta for its apparent low cooking properties and reduced

nutritional value. Proteins are not only bio-polymer that can improve the quality of a product, but they are also an

essential nutrient for human health. Therefore, it was proposed to develop a multi-sourced protein enriched gluten-

free pasta. The whey protein concentrate (WP) enriched pasta […]

Source : sciencedirect

Feed applications

BioMar piloting a new supplier and raw material evaluation model – 28/07/2017

Danish fish feed producer, BioMar, is implementing a way of assessing its raw material supply chain that it says will reinforce the sustainability credentials of the ingredients it uses. Source : feednavigator

Colombian feed additive player opens US headquarters – 27/07/2017

Premex is opening a new research and headquarters facility in a major US research park, says its innovation director. The firm is focused on improving productivity and nutritional efficiency, providing a range of products from feed ingredients like amino acids and vitamins to nutritional plans and feed additives for multiple production species, said Premex. Source : feednavigator

Pet food nutrition: it’s not just about high protein – 24/07/2017

As discussed in my previous blog post (“Your dog is not a wolf! Pet food companies, take note”), the retail trend for pet foods has leaned toward meat-rich and high-protein products. Crude protein in dry dog foods can range from 15.5 percent (Hill's Prescription Diet k/d) to greater than 60 percent (WysongEpigen) depending on dogs’ nutritional needs. In the case of renal disease, Jacob et al. (2002) demonstrated that lowering crude protein in dogs improved the mortality rate in dogs (i.e., dogs lived longer). Source : petfoodindustry

Thailand’s Charoen Pokphand Foods PLC (CPF) has pledged to reduce the fishmeal ratio in its aquaculture feed production to 5% in the next three years. – 24/07/2017

DVM Sujint Thammasart, chief operating officer for CPF's aquaculture business, said protection and conservation of marine resources is behind the objective, announced on Friday (21 July).CPF has managed, over the past 20 years, to reduce the fishmeal level in its shrimp feed to 7% from 35.

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Source : allaboutfeed

Spray-dried porcine plasma may offer boost to piglets in mycotoxin challenge – 21/07/2017

Supplementing mycotoxin-contaminated feed with spray-dried porcine plasma supports immune functioning and piglet performance, say researchers. An international team of researchers from Brazil and the US examined the effect of spray dried porcine plasma (SDPP) in the diet of piglets receiving a feed contaminated with mycotoxins. The researchers published their work in the journal of Microbial Pathogenesis . Source : allaboutfeed

Business update: What's new in the feed industry? – 21/07/2018

This week, All About Feed wraps up the latest product and business updates again from the global animal feed industry. Source : allaboutfeed

Additives market worth $22 billion by 2020 – 19/07/2017

The animal feed additives market share is expected to exceed US$22 billion by 2022. Poultry feed additives take up US$8.5 billion. This is according to a new report by market firm Global Market Insights. The increased demand for protein increases livestock production around the world, hence the need for animal feed additives. Source : allaboutfeed

Cattle diets lower in crude protein may boost nitrogen recycling – 19/07/2017

An international team of researchers from Brazil and Canada examined the influence of dietary crude protein (CP) level and animal gender on the recovery of nitrogen (15N) in microbial protein. Source : allaboutfeed

Can feed grade amino acids help remedy EU protein deficiency? – 12/07/207

Supplementation of low protein diets with amino acids enables more sustainable animal production systems, claims Ajinomoto Eurolysine SAS. Besides contributing to protein rich feedstuffs substitution, amino acids (AAs) can also positively influence animal metabolism and reduce the nitrogen upload into the environment, said Etienne Corrent, innovation director with that company. Source : feednavigator

Australian firm files patent for high-protein native shrub feed – 07/07/2017

Wilson Pastoral has developed a solid feed using saltbush and bluebush that it claims is a sustainable and economical alternative to current feeds. Source : feednavigator

Antibiotic alternative may start from alternative proteins in modern pig diets (provided by Agro Korn a/s) – 29/06/2017

Antimicrobial resistance caused by the use of antibiotics in animal production has caused global concern over recent years. The European Union banned the use of in-feed antibiotics in animal production in 2006. In Asia, South Korea was the first country to prohibit antibiotics in animal feed in 2012. On November 1st, 2016, China banned the use of

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the animal feed antibiotic Colistin. Vietnam is also in the process of phasing out antibiotics in animal feed by restricting the inclusion of antibiotics in the premix to below 20% and completely banning the use of in-feed antibiotics after 31st December 2017. Source : feednavigator

Hamlet Protein launches new product for young calves – 21/06/2017

HP RumenStart from Hamlet Protein is the first specialty soy protein proven to support healthy rumen development in young calves. Suitable for inclusion in pre-starter feed, it helps rose and rearing calves reach their slaughter weight earlier and gives heifers the best start to their life as a productive dairy cow. All at lower cost to producers. Source : hamlet protein

Cosmetic applications

WO/2017/119535 - Anti-aging composition comprising carnosine, soy peptide, and andrographis paniculata extract - Bio Spectrum,Inc – 13/07/2017

The anti-aging cosmetic composition comprising carnosine, a soy peptide, and an Andrographis paniculata extract as active ingredients according to the present invention is not only capable of reducing skin aging effectively by having the effects of inhibiting cellular aging caused by oxidative stress, increasing skin-activating growth factor responsiveness, and further enhancing DEJ and an ECM, […] Source : Wipo

Technical applications

20170202968 -Novel composition of matter for delivering lipid-soluble materials, and a method for producing it - Leafpro, LLC - 20/07/2017

This invention describes a novel composition of matter describing a complex comprising leaf protein and a lipophilic substance(s), along with the method of producing it. Delivery of lipid-soluble materials into the body is challenging because they are generally highly insoluble in water and very subject to oxidative degradation. The inventors have found that leaf protein—the water-soluble proteins derived from plant leaves—can efficiently form a complex with lipophilic materials. […] Source : Wipo

Micro Delivery Service For Fertilizers – 23/05/2017

Plants can absorb nutrients through their leaves as well as their roots. However, foliar fertilization over an extended period is difficult. In the journal Angewandte Chemie, German researchers have now introduced an efficient delivery system for micronutrients based on biohybrid microgels. Special peptides anchor the "microcontainers" onto the leaf surface while binding sites inside ensure gradual release of the "cargo". Source : chem.info

US20170196924 - Composition for supporting cellular structure and adhesion - All Natural Protectors – 13/07/2017

The present invention is a composition comprising: (a) protein selected from the group consisting of soy protein and pea protein; (b) sunflower seed protein; (c) turmeric; and (d) bitter melon. The composition is useful as a dietary

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supplement, a food, a complementary medicine or a therapeutic agent. Furthermore, the composition may be prepared in any form including, for example, powder, emulsion, liquid, capsule, pill and food items such as nutrition bars. Source : wipo

Silkworm flour: Where sustainable food meets fashion – 03/07/2017”

Italbugs is preparing to market a high-protein flour derived from silkworms, a by-product of the textile industry, that is suitable for use in sports nutrition and bakery products. Source : foodnavigator

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4. Regulation & labels

New Codex standard for dairy permeate powder will help dairy industry – 25/07/2017

The final approval of a Codex Alimentarius international standard for dairy permeate powder has been welcomed by permeate producer Arla Foods Ingredients. The new science-based standard establishes global criteria for the composition, identity, quality and safety of powdered milk and whey permeates for the first time. Source : foodnavigator

More countries back EU soy declaration – 18/07/2017

A German-Hungarian proposal has been backed by 13 EU member states; they signed the European Soy declaration yesterday (17 July). The 13 signatories agreed to increase production of legume crops for food and feed as a contribution to the development of more sustainable and resilient agricultural systems in Europe. Source : allaboutfeed

Canada's New Dietary Guidelines Push for Plant Foods – 16/07/2017

The Canadian government issued a new set of proposed dietary guidelines last week for the country’s citizens. The drafted guidelines now suggest a “regular intake of vegetables, fruit, whole grains, and protein-rich foods, especially plant-based sources of protein,” […] Source : vegnews

COCERAL, FEDIOL and FEFAC call for coherence in EU strategy for enhancing soy production – 14/07/2017

Even though increasing EU soy and legumes production is highly desirable, this cannot be the only response to the EU protein deficit and import dependence. While we understand the foreseen strategy of enhancing soy and protein production in the EU, we should also emphasize that there needs to be coherence between policies: in this sense, over 11 million tons of protein-rich meals, mainly from rapeseed, are directly related to the production of biodiesel and will disappear […]* Source : fediol

India’s pulse exemption allows Canada to avoid penalties – 11/07/2017

Canada’s Minister of Agriculture and Agri-Food, Lawrence MacAulay, and Minister of International Trade, François-Philippe Champagne, have confirmed India has issued a three-month extension to its call for Canadian pulse exports to be fumigated prior to arriving in the country. Source : foodnavigator-asia

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5. Events

Vitafood Asia - 2017

Date : 5th – 6th September 2017

Location : Singapore

Vitafoods Asia is in it's seventh year and is the platform for the nutraceutical industry in Asia to do business and

focus on the industry's four key sectors; Ingredients & Raw Materials, Contract Manufacturing & Private Label,

Services & Equipment and Finished Products.Vitafoods Asia provides visitors the opportunity to source ingredients,

raw materials, dietary supplements and services to help grow their business. It is the only event of its kind in Asia

Pacific to offer the opportunity to communicate with more than 200+ global suppliers who provide the latest

products and innovations, plus crucial advice and expertise to help make better strategic business decisions. Source : vitafood

INNOV-AGRI GRAND SUD-OUEST 2017

Date : 6th – 7th September 2017

Location : Ondes, France

Depuis 25 ans, Le Groupe France Agricole imagine un évènement plein-champ dont le principal objectif est de

rapprocher les exploitants des fournisseurs de la filière dans des conditions réelles d'utilisation. Une rencontre où

les agriculteurs, éleveurs, entrepreneurs, ... viennent se former, s'informer et découvrir de nouvelles techniques,

de nouveaux process en situation. Source : innovagri

Fi Asia-Thailand 2017

Date : 13th – 15th September 2017

Location : Bangkok, Thailand

Fi Asia is returning to Thailand! Join us from 13 - 15 September 2017 in Bangkok and be part of the leading food

ingredients event in Asia. Source : figlobal

DRINKTEC 2017

Date : 11th – 15th September 2017

Location : Munchen, Germany

drinktec, the World's Leading Trade Fair for the Beverage and Liquid Food Industry, has been held in Munich since

1951. In 1985 it switched to a 4-year cycle. This is the unmissable world summit for the entire sector.

All the key players in the beverage and liquid food industry come to drinktec. Manufacturers from all over the

world, global concerns as well as SMEs, meet up here with producers and service providers of all sizes in the

beverage and liquid food sector. Source : drintek

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AFEX - ASIAFOOD EXPO 2017

Date : 13th – 16nd September 2017

Location : Manila, Philippines

ASIAFOOD EXPO delivers the best showcase for the food and beverage industry with hundreds of companies

showcasing their products, machines and services. Source : afex

FI KOREA 2017

Date : 20th – 22nd September 2017

Location : Seoul, Korea

• The only professional B2B Exhibition of Food Ingredients, Additives and Healthy Functional Food in Korea

• Various B2B program with Exhibition: Conference, Exhibitor Seminar, Biz-matching

• B2B Exhibition with over 7,000 professionals related with Food Industry Source :fikorea

FOOD PROCESSING & TECHNOLOGY 2017

Date : 23th – 25th October 2017

Location : Paris, France

ConferenceSeries Ltd’s Food Technology conference has become a premier conference among academic, industry

and business leaders. This conference will provide great opportunity to all the attendees in publishing their

research result, sharing the knowledge, networking with hundreds of delegates. This conference also includes key

note presentation, oral presentation, poster presentation, workshops, symposiums, panel discussions and special

sessions for supporting organizations. Source : foodtechnology

FI India - Food Ingredients India 2017

Date : 9th - 11th Novemberr 2017

Location : Paris, France

After a successful edition in New Delhi last year, Fi India & Hi returns to Mumbai this November. Join us from 9-11

November in Mumbai and be a part of India's leading food and health ingredients event. Source: figlobal

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Building on more than 10 years of expertise in the bioeconomy as well as in the food

and feed ingredients sector, IAR – The French Bioeconomy Cluster – supports

companies as well as research and technology centres in their decision making.

Through its large network of experts and in-depth understanding of the business

environment of bio-based industries, IAR has developed a large set of tools to back

your decision making on strategic orientations : technico-economic studies, state of

the art, market studies, technological and stakeholders mapping…

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CONTACT : LOUIS TIERS – Competitive Intelligence officer - tiers@pole-iar.com - + 33 6 16 11 82 16