Protein

Manufacturers are offering innovative solutions for achieving dairy-like taste and texture in dairy-free products. 

NutraProtein Power Blend is formulated with plant proteins, essential amino acids, and other nutrients, says the company.

Survey results from Mintel show that among 1,876 U.S. internet users aged 18 and older who eat plant-based proteins, taste is the top reason they choose to do so, with 52% of those surveyed ranking it ahead of health (39%), the environment (13%), animal protection (11%), and dietary concerns (10%) as a motivator.

The report found that sales of non-dairy milk-which Mintel defines as both refrigerated and shelf-stable ready-to-drink almond milk, coconut milk, soy milk, and other refrigerated milk substitutes-have steadily grown since 2012. 

While quinoa has heretofore earned praise primarily for the full complement of amino acids that its protein comprises, the current study examined the benefits attributable to its rich store of phytochemicals.

The most unexpected supplements sales trends from last year, according to SPINS.

The study focused on protein powder, ready-to-drink protein drinks, and protein bars.

Embracing an alternative-protein future.

The company said that it has completed certification of all 3,300 of its milk suppliers per the requirements of the Sustainable Dairy Assurance Scheme, a quality and sustainability program that independently audits farm-level performance every 18 months.

The company said that it has completed certification of all 3,300 of its milk suppliers per the requirements of the Sustainable Dairy Assurance Scheme, a quality and sustainability program that independently audits farm-level performance every 18 months.

Making the case for dairy proteins in a plant-protein era.

The number of global sports nutrition product launches has increased significantly, particularly over the past three years or so, according to Innova Market Insights data.

Recent studies show whey protein’s benefits in cases of sarcopenia, high blood pressure, and more.

The company said its Promond ingredient-its first protein powder ingredient-is a sustainably sourced answer to consumer demand for dairy and meat protein alternatives.

New research is pushing collagen from strength to strength.

But what do we really know about how these ingredients unlock protein’s potential-and what evidence do we have that they actually do so?

The ingredient is designed to withstand high temperatures and stay soluble and stable when added to hot water.

Reginator is a patented blend of nine essential amino acids, plus arginine, that has been shown to increase muscle synthesis.

Protein is a highly popular supplement in both consumer and industry circles. But how much do industry insiders and consumers actually know about protein? And how much of what they think they know is, quite simply, wrong?

The new ingredient has a “degree of hydrolysis (DH) of 20,” the company says, which makes it significantly more absorbable in the body compared to other forms of protein.

Sports protein sales, specifically, are likely to reach $14.6 billion globally by 2021, Euromonitor predicts.

The new pumpkin and hemp protein powders, which “are abundant in amino acids” and antioxidants, were formulated in response to increased consumer demand for plant-based proteins.

The plant should be operational beginning in the first half of 2018 and is projected to be the largest industrial insect-processing plant in Europe, the companies say.

The in vitro study found that the presence of BC30 both increased protein digestion uptake in the upper gastrointestinal tract and promoted a healthier environment in the colon.

At this year’s IFT show, dairy experts rolled out their latest prototypes merging high-protein demands with today’s hottest consumer trends.

Firms talk about trends gaining in the dairy market.

Plant protein is unstoppable, with more options at formulators’ fingertips than ever before.

The knowledge-sharing platform is a forum for businesses, experts, and individuals with interest in whey protein and lactose to share information and ideas.

Algae address today’s demands for plant-based, sustainable ingredients. 

The ingredient allows manufacturers to replace up to 50% of the dairy protein in beverage formulations without having a negative impact on texture or nutrition.