Protarg

The red juice you see in beef is often mistaken for blood, but it’s actually a mixture of water and myoglobin, a protein responsible for storing oxygen in muscle cells. Myoglobin contains iron, which gives red meat its characteristic color, and it’s more concentrated in the muscles of animals that use their muscles a lot, like cows. The liquid that seeps from meat when you slice into a steak, particularly if it’s rare or medium-rare, is simply water infused with this myoglobin protein. When beef is raw, myoglobin gives the meat a purplish-red color, which turns brighter red upon exposure to oxygen, a process known as "blooming." This is why freshly cut meat appears a bit darker initially but then turns that vibrant red shade as it sits out. As the meat cooks, myoglobin reacts to heat and gradually turns from red to brown, changing the meat’s color as it goes from rare to well-done. In fact, the amount of myoglobin is why red meats are so distinct from white meats like chicken, which contains much less myoglobin and therefore has a much paler color. This red "juice," then, is simply a result of natural muscle structure and is nothing to worry about when it appears on your plate. #proteins #sustainability #goodfood #foodindustry

Cattle farming is a significant source of greenhouse gas emissions, particularly methane, which is produced during digestion and manure decomposition. Methane has a much higher global warming potential than carbon dioxide, making cattle a major contributor to climate change. However, innovations in agriculture are paving the way for more sustainable and even carbon-positive cattle farming. Carbon-positive farming refers to systems where more carbon is sequestered in the soil or biomass than emitted, effectively reversing the carbon footprint. This can be achieved through several strategies: -Regenerative agriculture practices, such as rotational grazing and improving soil health, help capture carbon in the soil, turning pastures into carbon sinks. -Diet improvements, such as adding seaweed or specialized feed, can reduce the methane cows emit during digestion. -Manure management technologies, like anaerobic digesters, capture methane from manure and convert it into biogas, reducing emissions and providing renewable energy. -Agroforestry and incorporating trees into grazing systems help sequester additional carbon, further offsetting emissions. While reaching full carbon positivity in cattle breeding remains a challenge, these methods show promise in significantly reducing emissions. Combined with financial incentives like carbon credits and growing consumer demand for sustainable products, carbon-positive cattle farming could become a reality in the future, contributing to the fight against climate change. #proteins #sustainability #goodfood #foodindustry #regenerativeagriculture Part of a picture from Freepik (http://www.freepik.es/)

Egg whites and yolks contain different types of proteins with distinct roles in nutrition and cooking. Egg whites: They are primarily composed of albumin, a high-quality protein that contains all the essential amino acids. It is also low in fat and calories, making it ideal for those seeking lean protein sources.    Egg yolks: While often associated with fats, yolks actually contain almost half of the total protein of the egg. Additionally, they are rich in phosphoproteins, such as phosvitin, which have antioxidant properties and play a role in nutrient absorption (specifically, iron and calcium). Phosvitin can also inhibit bacterial growth, contributing to the egg's natural preservation system. #proteins #sustainabiliti #goodfood #foodindustry

The 2024 Nobel Prize in Chemistry was awarded to three scientists for their groundbreaking work in protein science. David Baker received half of the prize for his pioneering work in computational protein design, which allows the creation of entirely new proteins with specific properties not found in nature. His work has broad applications, such as designing proteins to fight diseases like COVID-19. The other half of the prize was shared by Demis Hassabis and John Jumper for their development of AlphaFold2, an AI system that can accurately predict the 3D structure of proteins from their amino acid sequences. This breakthrough solved a decades-old challenge in biology and has revolutionized our understanding of how proteins work, with applications in fields ranging from medicine to environmental science. #proteins #sustainability #nobelprize

Regenerative agriculture is a farming approach designed to restore and enhance ecosystem health by improving soil quality, increasing biodiversity, and sequestering carbon. It goes beyond sustainability, aiming to regenerate the land. In the context of livestock, regenerative practices focus on techniques like rotational grazing, where animals are moved between sections of pasture to mimic natural grazing patterns. This helps rebuild soil structure, improve water retention, stimulate plant growth, and increase biodiversity. Livestock naturally fertilize the soil with manure, reducing the need for synthetic fertilizers. In regenerative systems, multi-species grazing -involving cattle, sheep, chickens, or other animals- can enhance ecosystem health by diversifying plant species and promoting balanced land use. These systems encourage deeper root growth in plants, improve carbon sequestration, and create resilient ecosystems. By integrating livestock into farming systems, regenerative agriculture enhances the overall productivity of the land, supports healthier animals, and contributes to a more sustainable food system. #proteins #sustainability #goodfood #foodindustry

When it comes to fish with the highest levels of protein, tuna stands out as a top contender, especially yellowfin tuna, which contains approximately 30 grams of protein per 100 grams. This makes it one of the most protein-dense fish available. Tuna is widely consumed by athletes, bodybuilders, and those seeking to increase their protein intake because it's also relatively low in fat and calories, making it an excellent lean protein source. Other fish that are rich in protein include: Salmon: Known for its high protein content, salmon provides around 25 grams of protein per 100 grams. Additionally, it’s a great source of omega-3 fatty acids, making it beneficial for heart and brain health.    Halibut: Another high-protein fish, halibut offers about 22-24 grams of protein per 100 grams. It's also a good source of essential nutrients like selenium and magnesium.    Cod: A leaner white fish, cod delivers around 20 grams of protein per 100 grams. It's a mild-tasting fish that is often favored for its versatility in cooking and low-fat content. These fish are not only high in protein but also packed with essential nutrients like vitamins B12, D, and omega-3 fatty acids, which contribute to overall health, particularly heart and brain function. #proteins #sustainability #goodfood #foodindustry

Global egg consumption reflects significant regional disparities, influenced by factors such as economic development, cultural preferences, and availability. As of recent estimates, the average global consumption is approximately 161 eggs per person per year, with notable variations: countries like Mexico and Japan report consumption rates of 368 and 337 eggs respectively, while India lags at just 76 eggs per capita. Eggs are recognized for their nutritional value, providing essential proteins, vitamins, and minerals. However, in many low-income regions, particularly in South Asia and sub-Saharan Africa, egg consumption remains alarmingly low due to high prices and limited availability. In these areas, only a small percentage of children consume eggs regularly. The global egg production industry has been growing steadily; for instance, production increased from 61.7 million tons in 2008 to 76.7 million tons in 2018. Despite this growth, challenges such as avian flu outbreaks and supply chain disruptions have led to recent shortages, impacting accessibility and affordability for vulnerable population #proteins #sustainability #goodfood #foodindustry Source: International Egg Commission. Part of a picture from Freepik (http://www.freepik.es/)

Whey is a nutrient-rich byproduct of cheese-making, prized for its high protein content and various health benefits. It’s typically processed into whey protein powder, which is widely used in sports nutrition and by individuals looking to improve their overall health. Whey protein contains all nine essential amino acids, making it a complete protein, and is quickly absorbed by the body, making it especially beneficial for muscle recovery and growth after exercise. This is why it’s a popular choice among athletes, bodybuilders, and those looking to enhance their physical performance. Beyond its nutritional benefits, whey is incredibly versatile. It can be consumed as a shake, added to smoothies, or even incorporated into baked goods and snacks. However, those with lactose intolerance or dairy allergies should be cautious, as some forms of whey protein may still contain traces of lactose. For most people, though, whey is a convenient and effective way to boost protein intake and support overall health. #proteins #sustainability #goodfood #whey

Eggs from cage-free hens are often perceived to be of higher quality compared to those from caged hens, but scientifically, the nutritional differences are generally minimal. The basic nutrients—such as proteins, fats, vitamins, and minerals—are similar in eggs from both systems. However, some studies suggest that eggs from cage-free or free-range hens may have slightly higher levels of certain nutrients like omega-3 fatty acids and vitamin D, largely due to differences in the hens' diets and exposure to sunlight. Taste can be subjective, but some consumers report a preference for the taste of eggs from cage-free hens, possibly because these hens often have access to a more varied diet and more natural living conditions. Additionally, the freshness of the eggs and how they are stored can also affect taste and quality. Beyond nutritional content and taste, many people choose cage-free eggs due to animal welfare considerations. Cage-free hens typically have more space to move and exhibit natural behaviors, which is an important factor for ethically conscious consumers. #proteins #sustainability #goodfood #cagefree Part of a picture by Steven Van Elk at Unsplash

There are several common breeds of hens known for their egg-laying abilities, each differing in annual egg production. On average, a well-cared-for hen can produce around 250 eggs per year, though this can vary depending on the breed, diet, and overall health. Among many others, some of the most famous breeds are: Leghorn: One of the most prolific layers, the Leghorn hen can produce up to 280-320 eggs per year. They are known for their white eggs and energetic nature. Rhode Island Red: This hardy, dual-purpose breed can lay 250-300 eggs annually. Their eggs are typically brown, and they are well-suited for various climates. Plymouth Rock: Known for their friendly nature, Plymouth Rock hens can lay 200-280 eggs per year. Their eggs are usually brown and of medium size. #proteins #sustainability #goodfood #foodindustry Part of a picture from Freepik (http://www.freepik.es/)