This multi-layer nutrition bar contains 26 grams of protein from a blend of soy proteins to provide muscle-building benefits in a delicious chocolate and creamy snack. The bar uses soy protein nuggets and isolates along with polydextrose for fiber and soy lecithin to aid shelf life and prevent sticking. It offers a high-protein and low-calorie post-workout recovery option with a crunchy chocolate base topped with cream and coated in chocolate.
Get the insights on our new Lemon Yo-Go bar, delicious Multi-Layer Cookies & Cream Bar, ‘Crispy-Mango Baked Bar’ as well as Centre Chocolate Fill - high protein delivered in a crunchy chocolate bar.
Description
Super Whey is a Protein high-quality whey protein powder designed especially for bodybuilders and athletes. A nutrient that enriches the diet with food protein from effective mix of whey proteins. The high biological value of whey protein has made it well-known as the most valuable source of food proteins. Super Whey Protein has been reformulated to deliver even more decadent taste experience. Super Whey - potent, precision protein formulation based on the latest discoveries in protein biochemistry. Super Whey yields a near perfect 'amino-specific' nutrient profile designed to increase muscle nitrogen absorption and retention to support lean muscle growth and repair.
Keep the LID tightly closed. Store in a cool and dry place.
DuPont Nutrition & Health presents ready-to-drink flavored milk menu. Let DuPont help you improve the nutritional profile of your dairy beverage formulations to provide a stronger marketing position for your product.
This document discusses protein isolates and concentrates. It defines isolates as highly refined protein products containing mostly protein with no fiber. Isolates can be obtained from plant and animal sources through various extraction methods like isoelectric precipitation and ultrafiltration. Protein concentrates contain some carbohydrates and have a lower protein content than isolates. Common protein isolates discussed include whey, fish, peanut, soy, canola, chickpea and cashew nut isolates. The functional properties of isolates like bulk density, solubility, and foaming capacity are also described.
A modern twist on the traditional kefir drink. Kefir is a significant and traditional product in Eastern Europe. Looking to expand your “sour milk drink” family? Add a twist on traditional? Made with CHOOZIT® Kefir C3 LYO Cultures, from the DuPont™ Danisco® range, our refreshing kefir drink combines a pleasant fizzy sensation with mildness and a balanced aromatic taste.
Save optimum nutrition pro complex rich milk chocolate 4.6 poundOneForSale1120
Optimum Nutrition Pro Complex is a protein powder that combines eight protein sources including whey protein isolates, egg albumen, and hydrolyzed proteins to create a superior blend designed to enhance muscle building. Each serving contains 60 grams of high quality protein and is enhanced with 14 grams of BCAAs, 10 grams of glutamine, and digestive enzymes and vitamins and minerals to support gains. The varied digestion rates and amino acid profile of the blend make it formulated to take muscle building to the next level.
This multi-layer nutrition bar contains 26 grams of protein from a blend of soy proteins to provide muscle-building benefits in a delicious chocolate and creamy snack. The bar uses soy protein nuggets and isolates along with polydextrose for fiber and soy lecithin to aid shelf life and prevent sticking. It offers a high-protein and low-calorie post-workout recovery option with a crunchy chocolate base topped with cream and coated in chocolate.
Get the insights on our new Lemon Yo-Go bar, delicious Multi-Layer Cookies & Cream Bar, ‘Crispy-Mango Baked Bar’ as well as Centre Chocolate Fill - high protein delivered in a crunchy chocolate bar.
Description
Super Whey is a Protein high-quality whey protein powder designed especially for bodybuilders and athletes. A nutrient that enriches the diet with food protein from effective mix of whey proteins. The high biological value of whey protein has made it well-known as the most valuable source of food proteins. Super Whey Protein has been reformulated to deliver even more decadent taste experience. Super Whey - potent, precision protein formulation based on the latest discoveries in protein biochemistry. Super Whey yields a near perfect 'amino-specific' nutrient profile designed to increase muscle nitrogen absorption and retention to support lean muscle growth and repair.
Keep the LID tightly closed. Store in a cool and dry place.
DuPont Nutrition & Health presents ready-to-drink flavored milk menu. Let DuPont help you improve the nutritional profile of your dairy beverage formulations to provide a stronger marketing position for your product.
This document discusses protein isolates and concentrates. It defines isolates as highly refined protein products containing mostly protein with no fiber. Isolates can be obtained from plant and animal sources through various extraction methods like isoelectric precipitation and ultrafiltration. Protein concentrates contain some carbohydrates and have a lower protein content than isolates. Common protein isolates discussed include whey, fish, peanut, soy, canola, chickpea and cashew nut isolates. The functional properties of isolates like bulk density, solubility, and foaming capacity are also described.
A modern twist on the traditional kefir drink. Kefir is a significant and traditional product in Eastern Europe. Looking to expand your “sour milk drink” family? Add a twist on traditional? Made with CHOOZIT® Kefir C3 LYO Cultures, from the DuPont™ Danisco® range, our refreshing kefir drink combines a pleasant fizzy sensation with mildness and a balanced aromatic taste.
Save optimum nutrition pro complex rich milk chocolate 4.6 poundOneForSale1120
Optimum Nutrition Pro Complex is a protein powder that combines eight protein sources including whey protein isolates, egg albumen, and hydrolyzed proteins to create a superior blend designed to enhance muscle building. Each serving contains 60 grams of high quality protein and is enhanced with 14 grams of BCAAs, 10 grams of glutamine, and digestive enzymes and vitamins and minerals to support gains. The varied digestion rates and amino acid profile of the blend make it formulated to take muscle building to the next level.
Protein can be used as a fat replacer by microparticulating it into small spherical particles similar in size to fat globules. These microparticulated proteins (MPPs) mimic the sensory properties of fat by binding water, emulsifying, and providing a smooth creamy texture. MPPs made from whey, casein, and gelatin range in size from 0.1-3 μm and are stable between pH 3-7 and temperatures of 10-90°C. Common applications of MPPs as fat replacers include low-fat ice cream, cheese, salad dressings, baked goods and more.
This document discusses enzyme technology that can improve bakery performance through the use of cellulase enzymes. It specifically discusses POWERBake® Cellulase Enzyme, which helps overcome challenges in dough handling, baking, and consistency. The enzyme modifies non-starch polysaccharides found in wheat flour to strengthen gluten networks. This leads to improvements in water absorption, dough handling, proofing stability, bread quality, volume, and structure. In conclusion, the enzyme helps with dough handling, product quality, and consistency through its effects on the dough and bread characteristics.
The document discusses the process of making protein isolates and concentrates from various sources such as soy, whey, peanuts, and fish. Protein isolates have a very high protein content (over 90%) and are refined to remove carbohydrates and fiber. Protein concentrates contain some carbohydrates and have a protein content over 80%. Common methods for extracting and purifying proteins include isoelectric precipitation, alkaline extraction, and ultrafiltration. Specific examples of production processes are provided for whey protein isolates, fish protein isolates, peanut protein isolates, and soy protein isolates and concentrates.
Evaluation of sorghum varieties for the production of snack barsILRI
Presented by Y.B. Byaruhanga, P. Ndahilo, A. Kisambira, B. Sentongo at the First Bio-Innovate regional scientific conference, Addis Ababa, Ethiopia, 25-27 February 2013
This presentation discusses whey-based functional beverages. It begins by defining functional beverages and outlining the market structure, including growth in whey product imports. It then discusses various types of whey beverages including fruit juice mixtures, dairy-type drinks, carbonated beverages, and others. Key ingredients used in whey beverages are outlined such as whey protein concentrates and isolates, acids, sweeteners, flavors, and stabilizers. Example formulations are provided for an isotonic sports drink and meal replacement drink. The presentation concludes by noting considerations for beverage formulations.
Whey protein is a high-quality protein powder derived from cow's milk that contains amino acids, vitamins, and minerals. It exists in two forms - isolate and concentrate - with isolate containing 98% protein and concentrate containing 80% protein. Whey protein supplements come in vanilla and chocolate flavors in 1 and 2 pound quantities and provide benefits like building muscle, increasing lean muscle mass, and supporting muscle recovery and fat burning.
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
This document summarizes soybean and wheat proteins. It discusses the classification, properties, and processing of soybean storage proteins like glycinin and β-conglycinin. It describes their subunit structures, functions of enzymes like lipoxygenase, and potential allergens. The document also covers wheat protein fractions like gliadins and glutenins, their genetic composition and roles in dough strength. It provides details on high and low molecular weight glutenin subunits, encoded genes, and repetitive domain structures.
A harmonious fusion of salted caramel and raisin flavors “Caramaisin” has been developed to deliver high fiber and 15g of protein per serving, with a satisfying flavor and texture, perfect as an “on the go” meal alternative.
What About My Flour? Flour science in 5 minutes Lin Carson, PhD
This document discusses the properties of wheat flour that are important for baking. It covers the different types of flour based on protein content and milling process. The grading of flour depends on how much of the wheat kernel is extracted during milling. Flour can be treated or enriched with chemicals to improve qualities. Water absorption and protein content can vary between batches of flour and affect baking outcomes. Tests are used to analyze flour specifications to manage variations.
POWERBake® Cellulase Enzyme helps overcome challenges in bakery processing and improves performance. The enzyme breaks down cellulose in flour which allows for better water absorption, dough handling, and proofing stability. This leads to higher yields, more consistent bread quality with increased volume and softness, and greater profits.
The document discusses the principles of sports nutrition, including that athletes need to eat a balanced diet with enough carbohydrates, proteins, fats, fiber, and water to fuel their training and maximize performance. It recommends diets with 55-60% carbohydrates for average athletes and 70% carbohydrates for more intense athletes. Guidelines include increasing complex carbs and hydration while decreasing fat and alcohol. The competition diet focuses on replenishing glycogen stores through carb loading before and replenishment after exercise.
"What is Baker’s Percent? How do I pick the right dough conditioner? What roles do eggs play in baking formulas?" Grasping the basics of baking ingredients & formulas is the first step of becoming a master baker. Here are a few key ones.
Soy protein isolate (SPI) is a protein product made from soybeans. It contains at least 90% protein. SPI is made through a process that involves solubilizing soy proteins using water and alkali, separating the solution from solids, and precipitating the proteins. The proteins are then separated, washed, and dried to produce a powder that is low in fat with a neutral taste. SPI is a complete protein that is used as an ingredient in foods like meat analogs, dairy products, baked goods and more due to its functional properties like emulsification.
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
Anfotal nutrition is the best manufacturing plant of Poultry feed supplements is situated in India.it is the best liver tonic, growth promoters, Feed Enzymes Probiotics, Cocktail Enzymes with Probiotics, Broiler Growth Promoter for poultry.Increases egg production and body weights.Results in better FCR and feed efficiency. Increases the fertility and hatchability in breeders.
For more detail plz visit our site:www.anfotalnutritions.co.in/poultry.php
Contact no. 0120 2539467,8010772770
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
Milk proteins like casein and whey proteins are the primary proteins found in milk. Casein makes up around 80% of milk proteins and is further comprised of alpha, beta, and kappa casein. Whey protein makes up the remaining 20% and contains beta-lactoglobulin and alpha-lactalbumin. These milk proteins are separated through processes like cheese or casein production. They find various applications in food due to their functional properties such as water binding, emulsification, and foam formation. Common milk protein products include caseinates, whey protein concentrates, isolates, and hydrolysates which are used in foods like baked goods, dairy, meat products, and nutrition supplements.
This document provides an overview of fat replacers and their classification. It discusses several types of structured lipids and fat substitutes based on esters and ethers that are used as fat replacers, including their composition, production methods, and properties. These fat replacers are designed to mimic the sensory properties of fat but contain few to no calories. The document concludes that while no single fat replacer can fully replace all functions of fat, research continues to develop options that maintain taste and texture while reducing calories.
Hitting the sweet spot for high protein beverage success protein conference...Nutrition & Biosciences
This document discusses trends in the high protein beverage market and new technologies that can help beverage companies formulate products to meet consumer demands. Key trends include growing interest in plant-based and convenient portable nutrition options. The document highlights DuPont Danisco's SUPRO XT 55 isolated soy protein, which hits the "sweet spot" of viscosity and stability for ready-to-drink beverages. It also discusses how blending soy and dairy proteins can improve flavor and lower costs. New technologies allow higher protein levels while maintaining good functionality and economics.
Based on the new SUPRO® XT 55 Soy protein isolate in combination with milk protein, Caffe latte has been developed to deliver high fiber and 20g protein per serving. With a
deliciously smooth texture it is the ultimate in convenient nutrition.
Protein can be used as a fat replacer by microparticulating it into small spherical particles similar in size to fat globules. These microparticulated proteins (MPPs) mimic the sensory properties of fat by binding water, emulsifying, and providing a smooth creamy texture. MPPs made from whey, casein, and gelatin range in size from 0.1-3 μm and are stable between pH 3-7 and temperatures of 10-90°C. Common applications of MPPs as fat replacers include low-fat ice cream, cheese, salad dressings, baked goods and more.
This document discusses enzyme technology that can improve bakery performance through the use of cellulase enzymes. It specifically discusses POWERBake® Cellulase Enzyme, which helps overcome challenges in dough handling, baking, and consistency. The enzyme modifies non-starch polysaccharides found in wheat flour to strengthen gluten networks. This leads to improvements in water absorption, dough handling, proofing stability, bread quality, volume, and structure. In conclusion, the enzyme helps with dough handling, product quality, and consistency through its effects on the dough and bread characteristics.
The document discusses the process of making protein isolates and concentrates from various sources such as soy, whey, peanuts, and fish. Protein isolates have a very high protein content (over 90%) and are refined to remove carbohydrates and fiber. Protein concentrates contain some carbohydrates and have a protein content over 80%. Common methods for extracting and purifying proteins include isoelectric precipitation, alkaline extraction, and ultrafiltration. Specific examples of production processes are provided for whey protein isolates, fish protein isolates, peanut protein isolates, and soy protein isolates and concentrates.
Evaluation of sorghum varieties for the production of snack barsILRI
Presented by Y.B. Byaruhanga, P. Ndahilo, A. Kisambira, B. Sentongo at the First Bio-Innovate regional scientific conference, Addis Ababa, Ethiopia, 25-27 February 2013
This presentation discusses whey-based functional beverages. It begins by defining functional beverages and outlining the market structure, including growth in whey product imports. It then discusses various types of whey beverages including fruit juice mixtures, dairy-type drinks, carbonated beverages, and others. Key ingredients used in whey beverages are outlined such as whey protein concentrates and isolates, acids, sweeteners, flavors, and stabilizers. Example formulations are provided for an isotonic sports drink and meal replacement drink. The presentation concludes by noting considerations for beverage formulations.
Whey protein is a high-quality protein powder derived from cow's milk that contains amino acids, vitamins, and minerals. It exists in two forms - isolate and concentrate - with isolate containing 98% protein and concentrate containing 80% protein. Whey protein supplements come in vanilla and chocolate flavors in 1 and 2 pound quantities and provide benefits like building muscle, increasing lean muscle mass, and supporting muscle recovery and fat burning.
arbohydrate-based. These are made from starchy foods, such as corn, cereals, and grains. Most fat replacers today are made from carbohydrate. Examples include cellulose, gelatin, dextrins, gums, and modified dietary fibres.
This document summarizes soybean and wheat proteins. It discusses the classification, properties, and processing of soybean storage proteins like glycinin and β-conglycinin. It describes their subunit structures, functions of enzymes like lipoxygenase, and potential allergens. The document also covers wheat protein fractions like gliadins and glutenins, their genetic composition and roles in dough strength. It provides details on high and low molecular weight glutenin subunits, encoded genes, and repetitive domain structures.
A harmonious fusion of salted caramel and raisin flavors “Caramaisin” has been developed to deliver high fiber and 15g of protein per serving, with a satisfying flavor and texture, perfect as an “on the go” meal alternative.
What About My Flour? Flour science in 5 minutes Lin Carson, PhD
This document discusses the properties of wheat flour that are important for baking. It covers the different types of flour based on protein content and milling process. The grading of flour depends on how much of the wheat kernel is extracted during milling. Flour can be treated or enriched with chemicals to improve qualities. Water absorption and protein content can vary between batches of flour and affect baking outcomes. Tests are used to analyze flour specifications to manage variations.
POWERBake® Cellulase Enzyme helps overcome challenges in bakery processing and improves performance. The enzyme breaks down cellulose in flour which allows for better water absorption, dough handling, and proofing stability. This leads to higher yields, more consistent bread quality with increased volume and softness, and greater profits.
The document discusses the principles of sports nutrition, including that athletes need to eat a balanced diet with enough carbohydrates, proteins, fats, fiber, and water to fuel their training and maximize performance. It recommends diets with 55-60% carbohydrates for average athletes and 70% carbohydrates for more intense athletes. Guidelines include increasing complex carbs and hydration while decreasing fat and alcohol. The competition diet focuses on replenishing glycogen stores through carb loading before and replenishment after exercise.
"What is Baker’s Percent? How do I pick the right dough conditioner? What roles do eggs play in baking formulas?" Grasping the basics of baking ingredients & formulas is the first step of becoming a master baker. Here are a few key ones.
Soy protein isolate (SPI) is a protein product made from soybeans. It contains at least 90% protein. SPI is made through a process that involves solubilizing soy proteins using water and alkali, separating the solution from solids, and precipitating the proteins. The proteins are then separated, washed, and dried to produce a powder that is low in fat with a neutral taste. SPI is a complete protein that is used as an ingredient in foods like meat analogs, dairy products, baked goods and more due to its functional properties like emulsification.
This document discusses the utilization of whey. It begins with an introduction to whey, describing it as a byproduct of cheese production that contains around half the total solids of milk. It then covers the composition of whey, current trends in its global utilization, and its various nutritional and health benefits. The document outlines different food applications of whey, including in confectionery, beverages, bakery products, infant foods, and sports nutrition. It also discusses industrial uses like whey protein concentrates and isolates. In conclusion, the document emphasizes that whey is nutritious and can be utilized in many value-added food products to reduce environmental pollution.
Anfotal nutrition is the best manufacturing plant of Poultry feed supplements is situated in India.it is the best liver tonic, growth promoters, Feed Enzymes Probiotics, Cocktail Enzymes with Probiotics, Broiler Growth Promoter for poultry.Increases egg production and body weights.Results in better FCR and feed efficiency. Increases the fertility and hatchability in breeders.
For more detail plz visit our site:www.anfotalnutritions.co.in/poultry.php
Contact no. 0120 2539467,8010772770
Enzymes are a biological substance that accelerates the rate of various biochemical reactions in a living organism without being used up in the reaction. Their role in food processing has also been recognized for many centuries. Even before this knowledge about enzymes, they have been used in a number of processes such as the tenderization of meat using papaya leaves, soy sauce preparation, curd or cheese making, baking, brewing, etc. From animals to plants to microbial sources, enzymes may be extracted from any living organisms. Of the hundred or so enzymes being used in industries, more than half are of microbial origin. In the food industry, microbial enzymes have been extensively used to increase the diversity, variety, and quality of food. Microorganisms as an enzyme source are always preferred over other sources as large amounts of enzymes can be produced from them in a controlled manner that is also faster and cheaper. Moreover, the minimum of potentially harmful content is present in microbial enzymes in comparison to those of plants and animals. This chapter includes microbial enzymes used in food processing and the food industry, their physicochemical and biological properties, recent developments, and future prospects.
Milk proteins like casein and whey proteins are the primary proteins found in milk. Casein makes up around 80% of milk proteins and is further comprised of alpha, beta, and kappa casein. Whey protein makes up the remaining 20% and contains beta-lactoglobulin and alpha-lactalbumin. These milk proteins are separated through processes like cheese or casein production. They find various applications in food due to their functional properties such as water binding, emulsification, and foam formation. Common milk protein products include caseinates, whey protein concentrates, isolates, and hydrolysates which are used in foods like baked goods, dairy, meat products, and nutrition supplements.
This document provides an overview of fat replacers and their classification. It discusses several types of structured lipids and fat substitutes based on esters and ethers that are used as fat replacers, including their composition, production methods, and properties. These fat replacers are designed to mimic the sensory properties of fat but contain few to no calories. The document concludes that while no single fat replacer can fully replace all functions of fat, research continues to develop options that maintain taste and texture while reducing calories.
Hitting the sweet spot for high protein beverage success protein conference...Nutrition & Biosciences
This document discusses trends in the high protein beverage market and new technologies that can help beverage companies formulate products to meet consumer demands. Key trends include growing interest in plant-based and convenient portable nutrition options. The document highlights DuPont Danisco's SUPRO XT 55 isolated soy protein, which hits the "sweet spot" of viscosity and stability for ready-to-drink beverages. It also discusses how blending soy and dairy proteins can improve flavor and lower costs. New technologies allow higher protein levels while maintaining good functionality and economics.
Based on the new SUPRO® XT 55 Soy protein isolate in combination with milk protein, Caffe latte has been developed to deliver high fiber and 20g protein per serving. With a
deliciously smooth texture it is the ultimate in convenient nutrition.
Real ice cream mixed with your favorite flavor into a delicious, cold, creamy and frothy shake. Simply, serve it fresh at ice cream parlors with retort milk shake stored at cold temperatures.
This document provides information about a ready-to-drink high protein beverage called "Caramaisin" that is designed to support weight management. The beverage contains 15g of protein, 8g of fiber, and 260 calories per 250ml serving. It uses specific protein and fiber ingredients that provide viscosity, stability, and satiety to create a flavorful on-the-go meal alternative drink. The document also lists the nutrition profile and various European Union approved nutrition and health claims for the product.
No time for breakfast? Not the best way to fuel your day! For those wanting a little extra time in bed before rushing to school or work, you can now enjoy a creamy, convenient, breakfast drink complete with 25g of oat.
Rhythmic gymnastics is a beatiful, but pretty tough sport. Gymnast's skills involve high flexibility, balance and power that come from having developed muscles. Therefore, the ideal diet for rhythmic gymnasts is one that is balanced in carbohydrates, protein and fats, includes important vitamines and minerals. Specific amounts of the listed nutrients can vary, depending on training schedule and athlete's weight.
Parents of young gymnasts should remember that their performance directly depends on what they eat and when they eat. General rule is that small but frequent meals provide steady energy for training and recovery. To maximize training performance, gymnasts need to concentrate on carbohydrate foods before workouts, eat foods containing proteins after workouts and avoid foods high in fat. Because rhythmic gymnastics workout require intense burst of power, it's important to have access to quick sources of energy.
Here, at IK School of Rhythmic gymnastics in Miaimi, we are very concerned about what do our gymnasts eat. In order to maximize your gymnast's performance, we offer you to try the nutrition plan that includes three main meals and snacks, concentrating on carbs before gymnastics classes and offering your child proteins after the workout.
www.ikgymnastics.com
Whey demineralization purification by product utilizationashokbhu99
Whey is the watery portion of milk remaining after milk coagulation and removal of the curd. It can be obtained through acid, heat, or rennet coagulation. There are two main types of whey: sour whey from acid coagulation and sweet whey from rennet coagulation. Whey proteins include beta-lactoglobulin, alpha-lactalbumin, immunoglobulins, serum albumin, and minor proteins. Membrane filtration is used to separate whey into whey protein concentrate and whey protein isolate, with the isolate containing over 90% protein. The functional properties of whey proteins include viscosity, texture, binding, browning, foaming, solubility,
DuPont develops the tastiest plant-based frozen
dessert which includes a seamless range of DuPont™
Danisco® ingredients to improve texture, flavor and
mouthfeel.
This document presents a project report on the development of foxtail millet pastry and dessert. It discusses how foxtail millet flour was used to replace wheat flour in pastries to improve their nutritional value. The report describes the nutritional benefits of foxtail millet and other ingredients used. It outlines the methodology used to make foxtail millet pastries, including mixing, baking, and cooling the batter. Finally, it concludes that foxtail millet pastries provide nutrition and taste while being gluten-free, and have potential for use in the bakery industry.
The document provides an overview of whey utilization, focusing on whey beverages. It discusses the global production of whey as a byproduct of cheesemaking. It then covers the nutritional composition of whey, various processing methods, and major utilization areas including whey powder, protein, and lactose production. The document specifically examines different types of whey beverages such as fruit juice-based, dairy, carbonated, and sports drinks. It concludes that whey proteins provide various health benefits and that whey-fruit juice combinations have potential as nutritious beverages after further improvements to shelf life and flavor.
A presentation by New Food Innovation ltd , On Food Proteins review protein sustainability , food protein sources , novel proteins, manipulation , functionality , Novel proteins , and food waste valorisation
Soy milk in Cheese making process (TOFU CHEESE or PANDER CHEESE)Binyamin Butt
TOFU CHEESE is cheese which basically not made up of dairy milk , its main source is soy beans and extracted milk from that is used in cheese making which is known as soy cheese or tofu
This document summarizes information from FoodTech 2016 about non-dairy milk alternatives. It shows that the category has grown significantly in recent years in the EMEA region in both retail volume and value. A wide variety of non-dairy products now exist made from soy, rice, grains, nuts and other plants. The number of new product launches in the category has also increased substantially between 2011-2015. The document then discusses potential business opportunities and solutions for non-dairy products like drinks, yogurts and snacks based on plant-based ingredients.
Formula IV is a supplement that contains vitamins, minerals, lipids, sterols and other nutrients. It helps absorb more nutrients from food, increases energy and vitality, and supports overall health and cellular function. Nourishake is a protein shake that provides sustained energy, supports growth and development, and recovery from exercise. It has a high quality protein blend and a mix of carbohydrates for quick and lasting energy without blood sugar spikes. Both products contain whole food concentrates and extracts to deliver nutrients with formulas backed by scientific research.
Formula iv and protein powerpoint health tip nada st. germain dec. 2011GNLD-INTERNATIONAL
Formula IV is a supplement that contains vitamins, minerals, lipids, sterols and other nutrients. It helps absorb more nutrients from food, increases energy and vitality, and supports overall health and cellular function. Nourishake is a protein shake that provides sustained energy, supports growth and development, and recovery from exercise. It has a high quality protein blend and a mix of carbohydrates for quick and lasting energy without blood sugar spikes. Both products contain whole food concentrates and extracts and are formulated to be easily digested.
A presentation with bite. Improving oral health in an ageing populationNutrition & Biosciences
Did you miss our session on “A presentation with bite. Improving oral health in an ageing population”?
Click on the SlideShare to learn more from Dr. Anders Henriksson's presentation.
For plant-based meat alternatives a glance inside the consumer mindset shows a growing tendency to go “green” as the desire for healthier lifestyles drives purchases of plant-based foods and beverages.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
Probiotics goes beyond digestive and immune health. At the recent Microbiome R&D and Business Collaboration Congress: Asia, DuPont Nutrition & Health shared on how probiotics can influence vaginal microbiota and provide positive health benefits such as weight management for the user.
How does modifying diet such as taking probiotics alter the gut microbiome and influence on health? Dr. Anders Henriksson, principal application specialist shares more here.
This document describes an ambient stable sweet yogurt made from recombination that uses specific cultures and stabilizers to provide texture and stability without compromising flavor. GRINDSTED® Yo-Tex 985 stabilizer is added prior to fermentation to provide smoothness and texture, while YO-MIX® 883 LYO culture gives high texture with mild taste along with limited post-acidification. Together these ingredients allow for heat treatment after fermentation and ambient stability without impacting nutritional profile.
POWERBake® Baguette 4450 is an enzyme solution developed by DuPont Danisco to help bakers consistently produce high-quality baguettes despite fluctuations in flour quality. It ensures baguettes have a crispy crust, light texture, and desired volume. The solution is concentrated and cost-effective, allowing bakers to deliver daily tasty baguettes while gaining benefits like improved consistency, tolerance to varying flour, and cost savings compared to other improvers. Testing showed baguettes made with POWERBake® Baguette 4450 at a lower dosage achieved higher volume than those made with a market reference improver.
Current evidence suggests that Human Milk Oligosaccharides (HMO) plays a role in promoting immune health in infants through changes to the microbiome. Angela Lim, senior manager, global regulatory affairs lead, HMO shares on the science behind it, and the opportunities and challenges that lie ahead.
Probiotics with documented health benefits give
dairies a huge opportunity to stand out on the yogurt
market in Southeast Asia. But there are challenges to
overcome, writes DR. ANDERS HENRIKSSON.
At DuPont Nutrition & Health, our approach to sustainability addresses our entire value chain. Life cycle assessments
of our ingredients have long given important insights into how our raw material sourcing and production activities
impact the environment.
A high-protein nutrition powder mix for children.SUPRO® PLUS, part of the DuPont™ Danisco® range of soy protein
solutions, is a family of highly dispersible and convenient spray-dried beverage powders that are fortified with vitamins and minerals to meet the nutritional needs and taste expectations of children.
Soy protein is a well-digested source of high quality protein
that provides all essential amino acids in appropriate
amounts to support growth and development.
South Indian cuisine is known for its healthy recipes and rava
idlis is one of the popular ones. It combines the goodness of
many dals and spices in a delicious traditional taste.
And what better than the ‘Protein Packed Idlis’ fortified with
DuPont™ Danisco® soy proteins that offer more than 8g of
protein in each serving of 50g.
While breakfast retains its status as the most important meal of
the day and cereal remains a significant item at the breakfast table, lifestyle changes are redefining how and where we eat.
Soy protein has been found to be as effective as other high-quality proteins in supporting weight loss while increasing satiety when incorporated in a reduced calorie diet.
This document summarizes the nutritional benefits of soy protein as a plant-based, sustainable, and economical protein source. It outlines that soy protein is a complete protein that provides all essential amino acids and has a perfect protein digestibility score. The document also discusses how soy protein supports heart health by lowering LDL cholesterol and triglycerides without affecting HDL cholesterol. Multiple studies and meta-analyses show the cardiovascular benefits of daily soy protein intake. Additionally, soy protein intake is shown to improve blood vessel health and reduce the progression of atherosclerosis.
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
1. CENTRE CHOCOLATE FILL
High protein delivered in a crunchy
chocolate bar, topped with a creamy
layer and delicious chocolaty
coating
This is the way high-protein snacking
was meant to be. This delicious multi-
layer nutrition bar packs 11.5 grams of
protein from a blend of muscle-building
proteins into a delicious chocolaty
crispy layer topped with a creamy layer.
It’s a great post-exercise recovery snack
option for active consumers.
The bar is manufactured using
DuPontTM
Danisco®
range of
ingredients which includes:
• SUPRO®
Nuggets 390 Soy Protein
Nugget, a cocoa-flavored soy protein
crisp, SUPRO®
670 Isolated Soy
Protein, a 90 percent ISP combine in
this concept to deliver high quality
protein and crunchy texture.
• SOLEC®
162 Soy Lecithin provides
shelf-life benefits and anti-sticking
properties.