Protein

Which plant protein is right for your product? It depends on a host of factors, plus an assist from other functional ingredients. Cargill’s experts shared the roadmap during last week’s Institute of Food Technologists SHIFT20 virtual event.

Pea ingredient supplier Cosucra discussed its strategy for growing its pea protein market share during last week’s Institute of Food Technologists SHIFT20 virtual event.

At last week’s Institute of Food Technologists SHIFT20 virtual event, Cargill discussed the projected performance of milk and milk alternatives in 2020.

Soy protein is a valuable tool in the health and wellness toolbox, writes one medical doctor.

As more shoppers seek out high-protein snacks, how can they tell which ones are truly better? One company took a look.

According to the firm, when complete, the new commercial facility will be the first and only to have the capability to produce food-grade canola protein.

Market researchers IRI (Chicago) and SPINS (Chicago) shared these observations during a webcast held on June 10, moderated by the Council for Responsible Nutrition (CRN; Washington, DC) and presented by Informa’s Natural Products Insider publication.

A sports supplement aimed at a male athlete shouldn’t necessarily have the same formulation or benefits as one targeting a female athlete. Yet many still do.

eSports, powders, “superdrinks,” and more are driving sports drink development.

 Algaia, S.A. completed a €2.2m investment round to continue fueling its double-digit growth. 

Perfect Day's flora-made dairy proteins are being used to make vegan ice cream sold by Smitten Ice Cream in San Francisco. 

A study recently published in Probiotics and Antimicrobial Proteins found that supplementation with certain probiotic strains improved amino acid absorption from plant protein.

Arla Foods Ingredients launched a clean-label concept to help brands meet the growing demand for ambient yogurt in China. 

FrieslandCampina Ingredients has unveiled a new high concentration protein gel concept for sports nutrition brands. 

The need for contract manufacturers in today’s complex market has never been greater.

NZMP, the global ingredients brand of Fonterra, has added three new dairy-based ingredients to its SureProtein bar ingredients portfolio. Each offers a way for manufacturers to achieve optimal taste and texture in their protein bar formulations.

With dietary supplement supply chains facing potential interruptions due to the global COVID-19 pandemic, and with FDA ceasing routine facility inspections, what will the impact be on dietary supplement safety and quality?

Merit Functional Foods is helping to solve formulation challenges in plant-based protein products with its line of pea and canola proteins.

Rick Mignella, executive vice president and managing director will lead the U.S. team and focus on scaling up business to expand the company’s presence within the North American market.

Packaging is immensely important for branding; therefore, a compromise will always exist between early adoption of eco-friendly packaging and aesthetics.

Will there be a growing place for plant protein in sports nutrition? Also, what other trends are driving the sports market?

Information sources, product attributes, price, and availability all play a role in determining which products sports nutrition consumers will buy.

A new Cargill report pinpoints consumer preferences within some of snacking’s most dynamic product categories: snack bars, salty snacks, candy, and sweet baked goods

Milk Specialties Global is launching a brown rice protein called PROriz. 

Bunge Loders Croklaan has launched a portfolio of oils designed to replicate the taste, texture, and cooking experience of meat in plant-based meat alternatives. 

A look at the trends and complexities shaping-or reshaping-dietary supplement retail.

What health benefits are active nutrition customers chasing in 2020, and what types of products do they prefer?

Cargill has launched private label plant-based patties and ground products for retail and foodservices businesses to capture their share of the plant-based protein market. 

Kerry Taste and Nutrition has acquired the Spanish non-allergenic and organic plant protein company Pevesa Biotech. 

Plant proteins are notorious for tasting unpleasant. Here’s why solving the taste riddle isn’t so simple.