Medical Xpress
MARCH 15, 2023
Many people keen to reduce their meat consumption are turning to substitutes made of legumes packed with protein, vitamins, and fiber. But allergies to legumes like soy or peanuts are both common and dangerous. Dr. Mark Smits and a team of scientists at University Medical Center Utrecht set out to investigate.
XTalks
JULY 26, 2021
But several researchers and experts have brought to light some food safety concerns of plant-based meat, and why it must be treated differently than that of animal protein. Because of their near-neutral pH and high protein and moisture content, plant-based meats are susceptible to microbial growth. Subject to Microbial Growth.
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XTalks
AUGUST 22, 2023
It’s a grain-free breakfast cereal that contains only three grams of sugar and eight grams of plant-based protein. Its products are low in sugar, grain-free and enriched with protein. The Unsweetened flavor, for example, features only chickpea, pea protein, tapioca and salt.
FDA Law Blog
DECEMBER 8, 2022
labeling of major food allergens in bulk foods, dietary supplements, protein-free ingredients, and foods produced through genetic engineering); and. Most notably, the draft guidance clarifies that the following food products are subject to the allergen labeling requirements: Bulk containers (e.g.,
XTalks
JANUARY 14, 2021
The EFSA’s decision is the first step in heralding in EU-wide approval of snacks and other foods containing the insect as an ingredient. A source of protein, fat and fiber, mealworms also show promise as a sustainable source of food for generations to come. But that could all change with EFSA’s recent ruling.
XTalks
OCTOBER 20, 2021
While dairy innovation has remained relatively stagnant over the last few decades, suppliers are beginning to realize the potential of new sources and specialty formulations to reduce fat and boost protein. Per 100 grams, Eatlean’s Original cheese contains 37 grams of protein, 169 calories, 2 grams of salt and 992 milligrams of calcium.
XTalks
AUGUST 25, 2023
The FDA established the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), which requires that food labels clearly identify the food source names of any ingredients that contain any protein derived from the nine most common food allergens.
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