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Chemistry World August 26, 2008 Fred Campbell	High-throughput protein microarrays on the way A new method to rapidly generate protein microarrays has been developed by UK researchers at the University of Manchester.
Chemistry World November 23, 2006 Simon Hadlington	Unfolding Peptide Watched in Real Time Researchers have observed a peptide molecule changing shape in real time. The ultrafast process was monitored using a technique called transient two-dimensional infrared spectroscopy.
Chemistry World March 12, 2010 Anna Lewcock	Striking algal oil Algal oil is being touted as a hot new source of environmentally friendly fuel, but methods to work out which strains of algae will be best to use are painfully slow and error-prone.
Chemistry World October 9, 2008 Hepeng Jia	Chinese melamine crisis prompts call for better tests The Chinese government needs to invest in a systematic program of research to improve testing methods if it is to avoid further problems with food contamination.
Food Engineering March 1, 2009 Wayne Labs	Food Safety at the Crossroads The recent peanut paste recall -- largest ever in terms of supply chain -- points to the urgency of food safety today.
Industrial Physicist Aug/Sep 2003 Ineke Malsch	Protein research calls for advanced instruments The science of protein interactions is becoming a major tool in biomedical and drug development research. Carrying out and advancing such studies more efficiently and effectively, however, will require new, cutting-edge instrumentation.
Food Processing February 2007 Mark Anthony	2007: The Year of Protein Awareness While Americans are not protein-deficient, the nutrient's roles in food and health are becoming more appreciated, and its connection to satiety is skyrocketing.
Food Engineering May 2, 2007	It's a Dog's Life! The pet food contamination case isn't closed yet. The FDA is speculating that melamine may have been added to the Chinese wheat gluten in order to increase protein levels.
Chemistry World June 14, 2011	A New Spin on Protein NMR A new technique will allow researchers to study protein structure in greater detail using NMR.
BusinessWeek May 28, 2007 Jeremy Quittner	Selling Pet Owners Peace Of Mind The tainted pet food recall has given Artemis and other small companies a sudden boost.
HHMI Bulletin February 2011 Michele Solis	Right Before Your Eyes Coupling protein sequence to function, thousands of variants at a time.
Chemistry World September 22, 2008 Hepeng Jia	China milk crisis forces food testing rethink China's baby milk crisis has highlighted the need for the country to improve detection standards for chemical contaminants in foods.
Food Processing October 2011 Mark Anthony	Whey's Numerous Health Benefits Long recognized as a good and cost-effective source of protein, science is uncovering new benefits of this byproduct of cheese-making.
Reactive Reports Issue 51 David Bradley	Protein Crystals Trapped Researchers have developed a new technique for crystallizing proteins, which could open up a whole range of materials to this powerful analytical technique.
Chemistry World October 8, 2008 Sarah Houlton	Artificial protein chemistry licensed to industry UK researchers are licensing to industry their method of making artificial proteins by chemically modifying individual amino acid structures.
AskMen.com Simon McNeil	The Best Sources Of Protein If your goals are to add quality mass, you may wonder which source of protein is best. And that just may just be protein powders.
Food Engineering June 1, 2008 Richard F. Stier	Is it Possible to Control Chemical Hazards in Food? It is imperative buyers establish programs to verify the quality of all purchased lots.
AskMen.com August 6, 2008	AM Theme: Protein With so many protein shakes, bars and other supplements available, choosing the right product can be difficult. Here are a few tips.
Nutra Solutions March 15, 2006 Marcia A. Wade	Pick a Protein Choosing a protein is dependent on the reputation the manufacturer plans to build for the product. Whether the product is for heart health, bodybuilding or weight loss and/or low-allergenicity, there is a protein out there for every application.
Chemistry World August 24, 2009 Phillip Broadwith	'Chemical nose' sensor sniffs blood protein profile US scientists have developed a sensor system for profiling the protein content of human blood serum without needing individual receptors for each separate protein.
Chemistry World January 19, 2011 Jon Cartwright	Modified protein binders give shortcut to drugs The method, which involves attaching polypeptides to the binders, could help reduce the work required to develop protein binders into safer drugs.
Chemistry World January 4, 2007 Henry Nicholls	Microscopic Lab Investigates Contents of a Cell It's small-scale science that could have a massive impact on research into cell biology. Scientists have produced a microscopic laboratory where they can count individual proteins in a single cell.
Chemistry World December 16, 2013 Michael Parkin	1024 samples analysed on a single chip Researchers in Switzerland have developed a microfluidic platform able to measure four protein biomarkers in over 1000 blood samples on a single microfluidic chip.
Chemistry World June 1, 2012 Simon Hadlington	Protein architecture with atomic precision Researchers have made a key breakthrough in designing and building geometrically defined nanostructures from proteins with unprecedented accuracy.
Nutra Solutions March 11, 2007 Kerry Hughes	NutraSolutions' New Products Annual -- Proteins & Peptides We may be seeing only the beginning of new product development involving proteins.
Chemistry World September 29, 2010 Hayley Birch	Protein folding: knotted or not A new study may help scientists unravel the complex problem of protein folding. The study suggests knotted proteins, which present a particular challenge to folding experts, could be untied with a couple of well-targeted tugs.
Prepared Foods February 2008 Sharon Book	Article: Protein Ingredients for Health and Texture A variety of soy, dairy and egg proteins are available for the food formulator to obtain the desired texture in a food or beverage.
Chemistry World January 21, 2011 David Barden	Close encounter makes modifying proteins easy Chemists in the US have now developed a powerful strategy for selectively modifying the side-chains of proteins, which they hope will enable the creation of new tools to investigate protein interactions involved in human diseases.
Entrepreneur September 2007 Chris Penttila	Keep It Clean With the recent rash of tainted imports, how can you be sure your goods are safe? Being vigilant is your best antidote.
Chemistry World December 17, 2010 James Mitchell Crow	Drug delivery: from needles to nanorods? Gold nanorods warmed by beams of infrared light could be the ideal way to deliver drugs through the skin, researchers in Japan have discovered.
BusinessWeek July 21, 2003 Kate Murphy	What Popeye Should Be Pushing: Protein Popeye was wrong: You won't be strong to the finish if you eat your spinach. You've got to eat protein to build and maintain muscle mass. It also makes a difference what kind of protein and what time you eat it.
Chemistry World July 15, 2010 Simon Hadlington	Synthetic enzyme catalyses Diels-Alder reaction The reaction is key to many organic syntheses and suggests that artificial enzymes could soon become part of the synthetic chemist's toolkit.
Bio-IT World June 12, 2002 Karen Hopkin	Computational Biologists Join the Fold CASP5 competitors compare the best algorithms for modeling the 3-D structure of proteins -- an exercise that could lead to new insights into the pathogenesis and treatment of disease.
Pharmaceutical Executive November 1, 2006	Thoughtleader: Making Things Stick Ambrx has created the "glue" that allows researchers to attach activity-enhancing molecules to amino acids where they couldn't before.
Prepared Foods August 2009 Kerry Hughes	R&D: Performing Rice Protein Premium Ingredients International has a new whole-grain brown rice protein concentrate called Oryzatein(TM), which the company claims is the first hypoallergenic, complete protein source from whole-grain rice.
Food Processing December 2007 Diane Toops	Bone Appetit! Not afraid to spend more, pet owners seek healthier, safer options for four-legged family members. Major pet food manufacturers and private label suppliers have joined the "safety first" pack, reviewing their manufacturing practices, suppliers and recipes.
Chemistry World April 27, 2006	`Sticky Trees' Glue Molecules to Proteins Researchers have developed a chemical glue that binds molecules to proteins without compromising protein function. The method could be used to modify a wide range of proteins for a variety of purposes, such as in the development of new protein-based therapies.
Chemistry World September 11, 2006	Conference Blog From the American Chemical Society's fall conference: Dance your way to an A... Play for today... Welcome to San Francisco... Bio-barcodes indicate cancer protein... etc.
Technology Research News March 24, 2004	DNA has nano building in hand Researchers from Ludwig Maximilians University in Germany have built a simple molecular machine from DNA that can bind to and release single molecules of a specific type of protein.
Chemistry World December 23, 2015	Bones of contention Can protein in dinosaur bones survive for millions of years? Rachel Brazil explores the evidence.
Science News June 20, 2009	Science Past From The Issue Of June 20, 1959 Mechanical cow eats grass to produce solid cake-like protein for animal feed
Chemistry World September 12, 2013 Rowan Frame	Looking behind Dali's paintings A new technique for assessing the condition of work of arts without taking samples from them has emerged from a research collaboration between conservators, curators and scientists.
Nutra Solutions September 1, 2005 Gil Bakal	Soluble Rice Protein A new soluble rice protein allows formulators greater flexibility in fortifying foods such as bars, extruded products, baked goods, meal replacement systems and nutritional supplements.
Chemistry World February 3, 2013 Andy Extance	Enzyme draws nanopore protein sequencing nearer US scientists at the University of California, Santa Cruz, have made a key step towards nanopore protein sequencing, thanks to an 'unfoldase' enzyme. Mark Akeson's team exploited this enzyme to unravel proteins and pull them through nanopores.
Prepared Foods October 1, 2005	Ask the Expert: Whey Proteins and Nutrition Bars A food technologist addresses how manufacturers can use whey proteins to extend the shelf life of nutrition bars.
Food Processing February 2013 Claudia O'Donnell	Understanding Protein as A Functional Ingredient Ingredient technology advances are providing a growing array of uniquely functional proteins.
Wired John Bohannon	Gamers Unravel the Secret Life of Protein A look at the protein chemistry world's biennial World Series, a competition to see who can predict the shape a protein will fold into, knowing nothing more than the sequence of its constituent parts.
Geotimes April 2007 Kathryn Hansen	T. Rex Tissue Yields Genetically Revealing Proteins The family tree of an infamous dinosaur is coming to life before researchers' eyes. Scientists say they extracted protein from a 68-million-year-old Tyrannosaurus rex leg bone that supports a genetic link between dinosaurs and birds.
Nutra Solutions March 5, 2005 Amanda Archibald	Progressive Protein Practices Product intros using whey up 26%... Adding soy protein attracts consumers... Has soy gone mainstream?... Wheat protein isolates benefit from low-card craze... etc.
Reactive Reports Issue 64 David Bradley	Dino Remains We have not quite entered Jurassic Park, but researchers have successfully extracted protein from a 68 million year old Tyrannosaurus rex bone.