By Mike Montemarano, Associate Editor08.09.22
Several food technologists from academia took part in a panel discussion at IFT FIRST in Chicago this summer, covering recent innovations in food processing researchers have made for the purpose of developing new nutraceutical ingredients.
The session included: Vermont P. Dia, associate professor at the Department of Food Science at the University of Tennessee Institute of Agriculture; Xiaolei Shi, adjunct professor at Iowa State University; Fereidoon Shahidi, professor at the Memorial University of Newfoundland; and Maaike Bruins, lead scientist at DSM Nutrition.
“In recent years the consumption of soybean has been increasing mostly because of its association with high nutritional quality,” Dia said. “The health promoting properties of
The session included: Vermont P. Dia, associate professor at the Department of Food Science at the University of Tennessee Institute of Agriculture; Xiaolei Shi, adjunct professor at Iowa State University; Fereidoon Shahidi, professor at the Memorial University of Newfoundland; and Maaike Bruins, lead scientist at DSM Nutrition.
Upcycled Biopeptides
Dia discussed the development of an isolation process which took the bioactive peptide lunasin from a wastewater processing stream from tofu. The process to create a source for this peptide that has minimal environmental impact began in lab-scale tofu wastewater, prior to being applied to a small-scale tofu processing plant.“In recent years the consumption of soybean has been increasing mostly because of its association with high nutritional quality,” Dia said. “The health promoting properties of
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