Protein

Millennials are the drivers of change in many areas of food production – Part I

Henk Hoogenkamp is a world renown protein technology expert and globetrotting, trusted advisor for food companies, academies and contributor to leading food journals.

In a world with rapidly increasing populations and a growing number of people moving up the food chain consuming grain-intensive animal proteins such as meat and dairy, changes are for real that a major disruption in food supplies is looming.

Alternative choices to soy protein may have preferential benefits
like superior flavor, hypoallergenicity, gluten free, positive name
association, and preferred consumer labeling.

Rice bran is well known and researched. However, stabilisation technology has only recently become available which has catapulted rice bran into the limelight for functional and nutritional use in processed food and meat products.

With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The first of this two-part series will discuss some possible applications of rice bran.

With its plethora of benefits, rice bran is taking a leaf from whey protein in becoming a valuable ingredient from a waste by-product. The second of this two-part series will discuss some possible applications of rice bran.

The food price predicament
Never before has food been such a global issue. On both sides of the spectrum are overweight and obese people sharing the planet with chronically malnourished and hungry populations. From whichever angle this issue is observed, the bottomline is how to produce more food from less land, reduce waste and improve equal access to wholesome food at less price volatility.

With meat production and ingredient technology
impacting the soy protein
industry, the rice bran isolate
is slowly rising up its ranks.

The pendulum swings back from excess supplementation to downright
formulating affordable, tasty and nutritious meat products.