Marigold flower proteins exhibit solubility, emulsifying, and antioxidant properties with potential applications in food ...

Global plant-based ingredient supplier Green Boy Group has led an early-stage investment in Fudi Protein, further cementing its position as the market leader in plant-based proteins.

Researchers from Nanyang Technological University, Singapore (NTU Singapore), have created a method that extracts over 80 per cent of the available protein in grain leftovers from brewing beer, ...

Genda ka phool, or marigold, could be the next big protein source. Here is why the research matters for the future of food ...

In addition, two of the protein extracts demonstrated strong emulsifying ability, meaning they can keep oil evenly dispersed ...

SEAS researchers have discovered the chemical mechanism by which certain salt compounds break down protein waste, like wool and feathers. The discovery enables a gentler and more sustainable protein ...