PubMed | Tereos Syral and French National Institute for Agricultural Research
Type: Journal Article | Journal: PloS one | Year: 2014
Peripartum nutrition is crucial for developing the immune system of neonates. We hypothesized that maternal short-chain fructooligosaccharide (scFOS) supplementation could accelerate the development of intestinal immunity in offspring. Thirty-four sows received a standard or a scFOS supplemented diet (10 g scFOS/d) for the last 4 weeks of gestation and the 4 weeks of lactation. Colostrum and milk immunoglobulins (Ig) and TGF1 concentrations were evaluated on the day of delivery and at d 6 and d 21 postpartum. Piglet intestinal structure, the immunologic features of jejunal and ileal Peyers patches, and mesenteric lymph node cells were analysed at postnatal d 21. Short-chain fatty acid concentrations were measured over time in the intestinal contents of suckling and weaned piglets. Colostral IgA (P<0.05) significantly increased because of scFOS and TGF1 concentrations tended to improve (P<0.1). IFN secretion by stimulated Peyers patch and mesenteric lymph node cells, and secretory IgA production by unstimulated Peyers patch cells were increased (P<0.05) in postnatal d 21 scFOS piglets. These differences were associated with a higher proportion of activated CD25+CD4+ T cells among the CD4+ helper T lymphocytes (P<0.05) as assessed by flow cytometry. IFN secretion was positively correlated with the population of activated T lymphocytes (P<0.05). Total short-chain fatty acids were unchanged between groups during lactation but were higher in caecal contents of d 90 scFOS piglets (P<0.05); specifically propionate, butyrate and valerate. In conclusion, we demonstrated that maternal scFOS supplementation modified the intestinal immune functions in piglets in association with increased colostral immunity. Such results underline the key role of maternal nutrition in supporting the postnatal development of mucosal immunity.
News Article | November 25, 2016
Maltodextrin is manufactured by partial hydrolysis of starch. It is used as a thickening or filling agent in food and beverages. Maltodextrin is manufactured from wheat or corn. Maltodextrin is used in foods, brewery and snacks among others. It is key element in sports drink resulting in more favorite drink for the athletes. It is also used in frozen desserts. The market for maltodextrin was mainly driven by increasing demand from downstream products such as ice-cream, milk powder and other instant drinks. Maltodextrin is used in various food and beverages applications such as soft and instant drinks, candy, ice cream and flavoring and essence among others. In addition, maltodextrin is also used in breweries as it increases the head retention and dryness of the drink. One of the major opportunities for the maltodextrin market is sugar free food. As maltodextrin is not true sugar and is safe for diabetic patients it is more likely used in sugar free products. However, individuals suffering from gluten intolerance will not be able to opt for these products and can act as a restraint to the market. In terms of demand, North America was the leading region for maltodextrin market. The demand is higher from sports drink and food market. North America was followed by Europe, where the demand is huge from ice cream and instant drink market. The demand for maltodextrin is mainly from France, the U.K. and Germany. Asia Pacific is expected to be the fastest growing market for the maltodextrin. The demand is this region is driven by India and China. Huge demand from ice cream and instant drinks market is likely to be major driver for Asia Pacific region. Regions such as Latin America, South America and Central Europe are expected to exhibit lower demand for maltodextrin in upcoming years. Some of the key manufacturers in the cyclohexane market are Tate and Lyle Plc, The Archer Daniels Midland Company (ADM), Cargill Incorporated, Ingredion Incorporated, Roquette Freres and Tereos Syral among others. Persistence Market Research (PMR) is a third-platform research firm. Our research model is a unique collaboration of data analytics and market research methodology to help businesses achieve optimal performance. To support companies in overcoming complex business challenges, we follow a multi-disciplinary approach. At PMR, we unite various data streams from multi-dimensional sources. By deploying real-time data collection, big data, and customer experience analytics, we deliver business intelligence for organizations of all sizes.
PubMed | Tereos Syral, Mondelez International, University of Manchester, Bayer S.A.S. and 7 more.
Type: | Journal: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association | Year: 2015
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and on the antigenic (IgG-binding) and allergenic (IgE-binding) properties of proteins has been considered. A variety of allergenic foods (peanuts, tree nuts, cows milk, hens eggs, soy, wheat and mustard) have been reviewed. The overall conclusion drawn is that processing does not completely abolish the allergenic potential of allergens. Currently, only fermentation and hydrolysis may have potential to reduce allergenicity to such an extent that symptoms will not be elicited, while other methods might be promising but need more data. Literature on the effect of processing on allergenic potential and the ability to induce sensitisation is scarce. This is an important issue since processing may impact on the ability of proteins to cause the acquisition of allergic sensitisation, and the subject should be a focus of future research. Also, there remains a need to develop robust and integrated methods for the risk assessment of food allergenicity.
News Article | March 1, 2017
Global Vegetable Proteins market competition by top manufacturers, with production, price, revenue (value) and market share for each manufacturer; the top players including In this report, the global Vegetable Proteins market is valued at USD XX million in 2016 and is expected to reach USD XX million by the end of 2022, growing at a CAGR of XX% between 2016 and 2022. Geographically, this report is segmented into several key Regions, with production, consumption, revenue (million USD), market share and growth rate of Vegetable Proteins in these regions, from 2012 to 2022 (forecast), covering North America Europe China Japan Southeast Asia India On the basis of product, this report displays the production, revenue, price, market share and growth rate of each type, primarily split into Complete Proteins Incomplete Proteins On the basis on the end users/applications, this report focuses on the status and outlook for major applications/end users, consumption (sales), market share and growth rate of Vegetable Proteins for each application, including Food Beverage Medical & Healthcare Global Vegetable Proteins Market Research Report 2017 1 Vegetable Proteins Market Overview 1.1 Product Overview and Scope of Vegetable Proteins 1.2 Vegetable Proteins Segment by Type (Product Category) 1.2.1 Global Vegetable Proteins Production and CAGR (%) Comparison by Type (Product Category) (2012-2022) 1.2.2 Global Vegetable Proteins Production Market Share by Type (Product Category) in 2016 1.2.3 Complete Proteins 1.2.4 Incomplete Proteins 1.3 Global Vegetable Proteins Segment by Application 1.3.1 Vegetable Proteins Consumption (Sales) Comparison by Application (2012-2022) 1.3.2 Food 1.3.3 Beverage 1.3.4 Medical & Healthcare 1.4 Global Vegetable Proteins Market by Region (2012-2022) 1.4.1 Global Vegetable Proteins Market Size (Value) and CAGR (%) Comparison by Region (2012-2022) 1.4.2 North America Status and Prospect (2012-2022) 1.4.3 Europe Status and Prospect (2012-2022) 1.4.4 China Status and Prospect (2012-2022) 1.4.5 Japan Status and Prospect (2012-2022) 1.4.6 Southeast Asia Status and Prospect (2012-2022) 1.4.7 India Status and Prospect (2012-2022) 1.5 Global Market Size (Value) of Vegetable Proteins (2012-2022) 1.5.1 Global Vegetable Proteins Revenue Status and Outlook (2012-2022) 1.5.2 Global Vegetable Proteins Capacity, Production Status and Outlook (2012-2022) 7 Global Vegetable Proteins Manufacturers Profiles/Analysis 7.1 Danisco (DuPont) 7.1.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.1.2 Vegetable Proteins Product Category, Application and Specification 22.214.171.124 Product A 126.96.36.199 Product B 7.1.3 Danisco (DuPont) Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.1.4 Main Business/Business Overview 7.2 ADM 7.2.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.2.2 Vegetable Proteins Product Category, Application and Specification 188.8.131.52 Product A 184.108.40.206 Product B 7.2.3 ADM Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.2.4 Main Business/Business Overview 7.3 CHS 7.3.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.3.2 Vegetable Proteins Product Category, Application and Specification 220.127.116.11 Product A 18.104.22.168 Product B 7.3.3 CHS Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.3.4 Main Business/Business Overview 7.4 Manildra Group 7.4.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.4.2 Vegetable Proteins Product Category, Application and Specification 22.214.171.124 Product A 126.96.36.199 Product B 7.4.3 Manildra Group Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.4.4 Main Business/Business Overview 7.5 Roquette 7.5.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.5.2 Vegetable Proteins Product Category, Application and Specification 188.8.131.52 Product A 184.108.40.206 Product B 7.5.3 Roquette Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.5.4 Main Business/Business Overview 7.6 Midwest Grain 7.6.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.6.2 Vegetable Proteins Product Category, Application and Specification 220.127.116.11 Product A 18.104.22.168 Product B 7.6.3 Midwest Grain Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.6.4 Main Business/Business Overview 7.7 CropEnergies 7.7.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.7.2 Vegetable Proteins Product Category, Application and Specification 22.214.171.124 Product A 126.96.36.199 Product B 7.7.3 CropEnergies Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.7.4 Main Business/Business Overview 7.8 Tereos Syral 7.8.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.8.2 Vegetable Proteins Product Category, Application and Specification 188.8.131.52 Product A 184.108.40.206 Product B 7.8.3 Tereos Syral Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.8.4 Main Business/Business Overview 7.9 Showa Sangyo 7.9.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.9.2 Vegetable Proteins Product Category, Application and Specification 220.127.116.11 Product A 18.104.22.168 Product B 7.9.3 Showa Sangyo Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.9.4 Main Business/Business Overview 7.10 Fuji Oil 7.10.1 Company Basic Information, Manufacturing Base, Sales Area and Its Competitors 7.10.2 Vegetable Proteins Product Category, Application and Specification 22.214.171.124 Product A 126.96.36.199 Product B 7.10.3 Fuji Oil Vegetable Proteins Capacity, Production, Revenue, Price and Gross Margin (2012-2017) 7.10.4 Main Business/Business Overview 7.11 Cargill 7.12 Cosucra 7.13 Nisshin Oillio 7.14 Tate & Lyle 7.15 World Food Processing 7.16 Topagri 7.17 Gushen Biological 7.18 Shansong Biological 7.19 Tianguan 7.20 Yuwang Group 7.21 Scents Holdings 7.22 Chinalotus 7.23 Goldensea Industry 7.24 Sinoglory Health Food 7.25 Shuangta Food 7.26 Harbin Hi-tech Soybean 7.27 Fiber Source Biological Engineering 7.28 Oriental Protein Tech 7.29 Wonderful Industrial Group 7.30 Tianjing Plant Albumen For more information, please visit https://www.wiseguyreports.com/sample-request/1008924-global-vegetable-proteins-market-research-report-2017
Respondek F.,Tereos Syral |
Hilpipre C.,Tereos Syral |
Chauveau P.,Biofortis SAS |
Cazaubiel M.,Biofortis SAS |
And 3 more authors.
European Journal of Clinical Nutrition | Year: 2014
Background/objectives:To evaluate the short-term digestive tolerance and glycaemic response of several associations of maltitol and short-chain fructo-oligosaccharides (scFOS) used to replace sugars (for example, dextrose) in foods.Subjects/methods:Thirty-six healthy subjects aged 18-60 years were recruited for the study and 32 completed it. The subjects consumed six different mixtures of dextrose, maltitol and scFOS added in a chocolate dairy dessert at a dosage of 35 g. The test days were separated by 2-week washout periods. The subjects reported the intensity of four individual gastrointestinal (GI) symptoms, number of bowel movements and stool frequency for the 48 h following consumption of the dessert. A subgroup of 18 subjects also provided blood samples 2 h after intake to evaluate the postprandial glycaemic and insulinaemic responses.Results:The composite score calculated from the intensity of flatulence, borborygmi, bloating and discomfort was significantly higher (P<0.0001) for all the desserts containing maltitol and/or scFOS than for the control dessert containing dextrose, but remains at the level of mild effects. The number of bowel movements was also slightly increased (P=0.0006) and the stools were softer (P=0.0045) for the first 24 h but not after (P=0.1373 and 0.5420, respectively). Blood glycaemic and insulinaemic responses were lower for all the sugar-free recipes containing maltitol and scFOS in comparison to the control one (P<0.0001).Conclusions:This study has shown that maltitol and scFOS can be used jointly when formulating sugar-free foods with the benefit to lower postprandial glycaemic response with only a small and transient increase in non-serious GI symptoms. © 2014 Macmillan Publishers Limited. All rights reserved.
Grand E.,Tereos Syral |
Respondek F.,Tereos Syral |
Martineau C.,Institute Of Lelevage |
Detilleux J.,University of Liège |
Bertrand G.,Institute Of Lelevage
Journal of Dairy Science | Year: 2013
This study was conducted to evaluate the effects of 2 different daily doses of short-chain fructooligosaccharides (scFOS), a prebiotic ingredient, added to a calf milk replacer on growth performance, carcass characteristics, and fecal concentrations of short-chain fatty acids of preruminant veal calves. In total, 112 male Prim'Holstein calves, between 8 and 10. d of age, were randomized in this study according to their body weight and were bred until the age of 168 d. They were fed a calf milk replacer containing 5% soluble wheat proteins as well as cereal-based pellets, the composition of which was adapted to cover the needs of the animals throughout the study. After 2. wk of adaptation, the calf milk replacer was supplemented or not supplemented with a daily dose of 3 or 6. g of scFOS. Growth performance of calves, as measured by body weight, cold carcass weight, feed intake, average daily gain, and feed conversion ratio, was recorded and feces samples were taken to evaluate short-chain fatty acid concentrations. The inclusion of wheat proteins in milk replacer did not negatively affect the growth performance of calves in comparison with general standards. The addition of scFOS in the milk reduced the feed conversion ratio of veal calves in a dose-dependent manner and tended to increase the carcass weight. A general trend was observed for an increased production of total short-chain fatty acids in time, but scFOS decreased acetate proportion to the benefit of butyrate proportion. These data suggest that inclusion of scFOS in the calf milk replacer allowed the growth performance of preruminant calves to be enhanced, possibly via a modification of the activities of microbial fermentation. © 2013 American Dairy Science Association.
Respondek F.,Tereos Syral |
Wagner A.,Tereos Syral
Agro Food Industry Hi-Tech | Year: 2013
When breastfeeding is impossible, it is essential to use infant and follow-on formulae, and their formulations are continuously improved as breast milk composition and its impact on infants' health are progressively discovered. In order to mimic the part of non-digestible oligosaccharides present in breast milk that could influence development of the intestinal microbiota early in life, prebiotic ingredients, like scFOSs from sucrose, can be added to infant formulae. This review aims to summarize the latest scientific findings about using scFOSs from sucrose in infant and follow-on formulae, with a focus on their effects on intestinal bifidobacteria and the modulation of specific immune responses. The regulatory status of such use is described in a second part.
Apper-Bossard E.,Tereos Syral |
Feneuil A.,Tereos Syral |
Wagner A.,Tereos Syral |
Respondek F.,Tereos Syral
Aquatic Biosystems | Year: 2013
In aquaculture, when alternative protein sources of Fish Meal (FM) in diets are investigated, Plant Proteins (PP) can be used. Among them, Vital Wheat Gluten (VWG) is a proteinaceous material obtained from wheat after starch extraction. "It is mainly composed of two types of proteins, gliadins and glutenins, which confer specific visco-elasticity that's to say ability to form a network providing suitable binding. This will lead to specific technological properties that are notably relevant to extruded feeds" Besides these properties, VWG is a high-protein ingredient with an interesting amino-acid profile. Whereas it is rather low in lysine, it contains more sulfur amino acids than other PP sources and it is high in glutamine, which is known to improve gut health and modulate immunity. VWG is a protein source with one of the highest nitrogen digestibility due to a lack of protease inhibitor activity and to the lenient process used to make the product. By this way, addition of VWG in diet does not adversely affect growth performance in many fish species, even at a high level, and may secure high PP level diets that can induce health damages. © 2013 Apper-Bossard et al.; licensee BioMed Central Ltd.
Tereos Syral | Date: 2015-11-16
wheat proteins sold as an ingredient, namely, in formed textured vegetable protein for use as a meat substitute; textured vegetable protein for use as a meat extender.
News Article | November 12, 2016
The consumption of maltodextrin as a food additive is largely influenced by changing trends in the market for GMO food products. Consumers are expected to lower the intake of starch derived from GMO crops, providing a considerable boost to consumption of maltodextrin as the alternative GMO-free starch constituent. In terms of revenues, the global maltodextrin market will continue to surge onward and attain US$ 2,918.9 Mn in 2017 at a y-o-y growth rate of 5%. The demand for maltodextrin will soar further, owing to its growing use as fat replacer in sports & wellness nutrition. Rising demographics of health-conscious consumers has stimulated the demand for food products containing maltodextrin. Increasing consumption of low-calorie packaged food and growing use of low-calorie artificial sweeteners is expected to drive the demand for maltodextrin vigorously. Manufacturers producing raw maltodextrin will continue to expand their production capacity in order to cope with the extensive applications of maltodextrin in industrial chemicals, cosmetics and pharmaceuticals. However, the inapt use of wheat-based maltodextrin as a food additive in gluten-free food products is set to curtail its demand to some extent. Based on the applications, food & beverages industries will continue to uphold their dominance in the global maltodextrin market. The consumption of maltodextrin as fat replacer and sweetening additive in confectionery, bakery and nutritional food products is anticipated to rise substantially. In 2017, the food & beverages application segment will attain more than US$ 1,773.6 Mn in terms of market size. Industrial application of maltodextrin in production of paints, adhesives and cosmetic hair styling products is also expected to gain traction substantively. North America is predicted to lead the global market and account for over 35% share of market value. The extensive use of maltodextrin in pharmaceuticals industries based in the US is predicted to attribute to the surging demand in North America. In Western Europe, higher acceptance of maltodextrin in spray drying encapsulation processes for food products is predicted to fuel the market growth. Another factor attributing to the growth of the global maltodextrin market in Western Europe is the surging use of maltodextrin as a milk replacer in dairy products and as a hydrocolloid in production of yogurt products and jelly-based confectionary food items. Similarly, Asia Pacific (APAC) will also be among the lucrative regions favouring the growth of global maltodextrin market, especially due to rise in consumption of GMO-free food products in APAC countries. Moreover, the consumption of maltodextrin in the APAC region will be substantially influenced by its increasing use as an additive in dry mixes, infant formulas, nutritional food products and milk powder. Companies such as Roquette Frères S.A., Archer Daniels Midland Company, Tereos Syral S.A.S, Grain Processing Corporation, and Cargill Incorporated, among others, are observed as some of the key players in the global market for maltodextrin. Long-term Outlook: In terms of market value, the global maltodextrin market is projected to expand at a CAGR of 5.1% and reach US$ 3,398.3 Mn over the forecast period 2016-2020. While North America will continue to dominate market share, Asia Pacific is anticipated to grow at the highest CAGR of 5.5% during the forecast period.