Proteus Industries
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Proteus Industries is a food ingredient manufacturer specializing in patented, all-natural muscle protein which is used to reduce fat, calories and salt, while increasing moisture, in fried or par-fried products.
| Proteus Industries | |
|---|---|
| Type | |
| Founded | 2001 |
| Founder | Stephen Kelleher, Ph.D |
| Headquarters | Gloucester, MA, USA |
| Key people | Timothy Driscoll - CEO Wayne Saunders - VP, Research & Development |
| Industry | Food |
| Website | www.proteusindustries.com |
Contents |
[edit] Overview
A product of more than 15 years of research, Proteus Industries was founded in 2001 after Stephen D. Kelleher, Ph.D, founder and chief scientist, discovered a process to recover 95% of pure and functional protein from animal muscle that can be used in a variety of ways, including: reduced fat absorption, improved moisture retention, extended shelf life, pathogen control, substitute for high-fat ingredients such as butter oil, flavor carrier and increased protein content.
The company is unrelated to Proteus Industries Inc., a manufacturer of liquid flow switches and meters founded in 1978.
[edit] Founder
Stephen D. Kelleher, Ph.D., Founder and Chief Scientist
Stephen D. Kelleher, Ph.D. is an accomplished scientist and food chemist. Following many years of protein and lipid research, Dr. Kelleher founded Proteus Industries in 2001 and he currently serves as Chief Scientist.
Prior to founding Proteus, Dr. Kelleher co-founded Advanced Protein Technologies, where he remains a director. He spent many years as a researcher at the UMass-Amherst Marine Station in Gloucester, MA. Dr. Kelleher has also worked in a variety of food industry roles with companies such as Campbell Soup Company Campbell Soup Company.
Dr. Kelleher is a graduate of the University of Massachusetts at Amherst University of Massachusetts Amherst, from which he received his Ph.D. in Food Chemistry Food chemistry. He also earned an M.S. from Cornell University Cornell University. He has received numerous honors and awards and maintains membership in organizations including American Chemical Society American Chemical Society and the Institute of Food Technologists Institute of Food Technologists.
[edit] Technology
The proteins, recovered by isolating proteins from muscle tissue, are used to improve food quality in a variety of different ways. They are all-natural and not genetically modified. They also meet GRAS Generally recognized as safe standards established by the Food and Drug Administration Food and Drug Administration.
The process can be replicated across species and can be applied to fish, chicken, beef, pork and other animal muscle and the resulting isolates can be used in liquid and powder forms in order to achieve the desired benefits in food processing and cooking.
Applications
• Reduced fat absorption: The protein coating, when applied in a thin layer to meat, chicken or fish, prevents most oil from penetrating the product during frying while holding moisture inside. The result is significant reductions in fat and calories that range from 25-75%, depending on cooking method.
• Moisture retention: When heat is applied during cooking, the proteins bind to water in the food. The cooked product has less shrinkage, moister taste and also better heat retention.
• Pathogen control: Bacteria cannot grow in or on the protein solution. Under certain conditions, the protein can also actually kill pathogens such as salmonella and listeria and also e-coli.
• Shelf life extension: The bacteria blocking properties also allow for longer shelf life. This is true whether the protein is applied via injection or coating.
• Substitutions for batters and high-fat ingredients: Replacing butter oil with butter-flavored protein reduces fat and calories by 90%.
• Protein increase: The protein increases the nutritional value of the product.
[edit] External links
New York Times: http://www.nytimes.com/2005/08/11/business/11food.html?ex=1190174400&en=1b72c5866c4ddcd6&ei=5070
Time Magazine:
Science Daily:
Official Website:
Proteus In the News
