contentWorks™Content created for the Food & beverage sector
Dietary protein and the fundamentals of muscle protein synthesis
Any discussion of the suitability of whey protein in supporting healthy muscle tissue must begin at the beginning: What is the relevance of protein itself?
An R&D director’s discovery
Three years ago, if you had told me I would be leading a sixty-person R&D facility that was purely focused on whey, my response would most likely have been: “What on earth could be so interesting about whey?
Determining protein quality: the current state of play
Over the years, there has been considerable debate around how the relative quality of different proteins can be accurately measured. With a number of different methods having been used over the years, the debate has been reignited in recently as to what the best standard method should be. So what’s the current state of play in measuring dietary protein quality?
Going clean label in the us sports nutrition market
The trend toward clean labels in the US sports nutrition market has become the new norm. Now the focus is broadening to include clear labelling and supply chain transparency, too. What’s it all about? And what does it mean for high-protein products?
PKU patients are tasting change
Can you imagine having to watch every mouthful you eat? Having to limit your diet to a small range of ‘safe’ foods wherever you go?
Palsgaard CSR report 2016
Design, content and production by cylindr
Can MFGM boost babies’ brains?
It’s been popularly called a ‘superfood ingredient’ alongside lactoferrin. Now MFGM (Milk Fat Globule Membrane) is creating quite a stir in the infant formula industry.
New CEO for Palsgaard innovation arm
Danish-based ingredients manufacturer Palsgaard A/S owes its highly successful portfolio of vegetable-based emulsifiers and stabilisers to sister company Nexus A/S, comprising a range of laboratories and functions with a common purpose: to continuously create new and innovative solutions to serve end-users worldwide – and to continuously refine existing emulsifier formulations to meet client-specific needs.
Food Emulsifier fundamentals
In simplest terms, an emulsifier is a substance that enables oil and water to mix.
Palsgaard CSR report 2015
Design, content and production by cylindr
