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Enzymatic deamidation enhances pea protein gelation
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September 17, 2025
 
 
Inform SmartBrief
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Canada develops biofuel incentives amid US trade challenges
The Canadian government has introduced a biofuel production incentive and amended the Clean Fuel Regulations to support domestic biofuel producers and canola farmers affected by US tariffs and trade disruptions. The initiative, announced by Prime Minister Mark Carney, includes more than $267.52 million in incentives over two years, increased loan limits for farmers and additional funding for the AgriMarketing Program. Tidewater Renewables and Unifor have expressed support for the measures, citing benefits for energy security and job creation.
Full Story: Biodiesel Magazine (9/8)
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PepsiCo, ADM and Mars have partnered to promote regenerative agriculture in Poland, supporting 24 farmers across 13,477 acres. PepsiCo's focus will be sustainable rapeseed production related to brands including Doritos and Lay's.
Full Story: Food Business News (free registration) (9/11)
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Burcon NutraScience introduces canola protein isolate
Burcon NutraScience has started selling its canola protein isolate, Puratein, in North America and Europe. The protein is notable for its solubility, emulsification and nutritional benefits, targeting applications in beverages, snacks and bakery products.
Full Story: Baking Business (free registration) (9/11)
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Almond shells could be base for organic fertilizer
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Desmet's SPC: Leading plant-based protein tech!
Discover Desmet's innovative SPC technology! Our process refines soybean meal, removing sugars and anti-nutritional factors to deliver high-purity protein. Ideal for food, animal feed, and nutraceuticals. Join us in driving sustainability. Learn more with Desmet here.
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Food, Nutrition & Health
 
How alternative suppliers are adjusting amid headwinds
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Full Story: Food Engineering (9/8)
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Enzymatic deamidation enhances pea protein gelation
A study in Food Hydrocolloids found that enzymatic deamidation significantly improves the gelation properties and nutritional value of pea protein, reducing the minimum gelation concentration from 9% to 3% and increasing calcium tolerance from 20 millimolars to 40 millimolars. The process enhances the microstructure of pea protein gels, leading to better digestibility and calcium bioavailability.
Full Story: ScienceDirect (9/10)
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AHRQ releases draft report on dietary fat intake and child outcomes
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Research News
 
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Full Story: ScienceDirect (9/15)
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Deep learning, AI optimize biodiesel production
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NEW in the September INFORM magazine: Will We Ever Understand Omega-3s?
Who benefits the most from supplementing their diets with omega-3s, men or women? Do people with metabolic disorders see health benefits when they up their intake? These and many other questions about the essential fatty acids remain unanswered. In this article, researchers discuss recent studies that are improving our understanding of the unique interactions of omega-3s in different people. For this month only, INFORM magazine is open access! Read this article and others for a preview of the content AOCS members receive 10 times a year.
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