Protein

In a clinical study, the ingredient Fortetropin was shown to reduce serum myostatin levels while increasing muscle size and mass.

Brands are launching more and more oral and topical natural products in the skin health category thanks to the volume of science available to support their efficacy. 

There are slight differences in terms of which of those flavors pair better with dairy (whey) protein versus plant protein.

Come one, come all…to the plant-based-beverage market.

AIDP is now an exclusive U.S. distributor of Weishardt International’s Naticol, a marine Type I collagen peptide ingredient for joint and skin health.

The company emphasizes that BodyBalance is not intended to be a weight-management tool.

Nutrition 21's Velositol was found to double the rate of muscle protein synthesis when taken with whey protein, as compared to supplementing with whey protein alone.

From pistachios to peas, emerging ingredients for plant-based milks are opening the category up to additional applications and consumers. 

Where I do think dairy representatives have a point is when they argue that consumers could be under the impression that dairy milks and plant-based milks are nutritionally equivalent if both are called “milk.”

The joint venture will initially focus on producing ingredients from the larvae of the Black Soldier Fly, but plans to diversify into mealworms as well.

TerraVia's AlgaVia algae portfolio is now approved for food use across North America, the company says.

Tensions between dairy proteins and plant proteins are heating up, but which category stands to gain the most in 2017?

A recent study suggests cow’s milk containing only A2 beta-casein protein-instead of both A1 and A2 proteins-can increase glutathione concentrations in healthy adults.

From the stellar growth of boswellia and branched-chain amino acids, to declining sales of whey protein and valerian, here are the supplement ingredients that surprised market experts from SPINS this year.

In a letter to FDA last week, 32 members of Congress asked the agency to find some other name for non-dairy milks.

Full-fledged vegetarians may be the most loyal consumers of meat-replacement products, but part-time vegetarians, or flexitarians, offer huge opportunities for market growth. Can today's meat substitutes win them over?

DuPont Nutrition & Health shares new research results finding both whey protein alone or a blend of whey and soy proteins may help curb muscle loss in older men.

Lesaffre Human Care says its new Lynside ProteYn line of yeast proteins offers a competitive nutritional profile to proteins from dairy and plant sources.

The new Nutrilac WheyHi ingredient reduces the risk of fouling in ready-to-drink whey beverages, Arla says.

Dairy-free food and drinks are growing fast. Here’s where.

Presenters at Nutritional Outlook’s recent webcast, “Protein and Sports Nutrition,” shared their take on what shifting consumer preferences mean for the booming sports nutrition category.

Better taste, better function, and better sustainability are now at formulators’ fingertips.

Almond Pro says each serving of its new powder offers 19 g of almond protein, 6 g of fiber, and a lower fat-to-protein ratio than competing products.

Initial study findings suggest probiotic strain GanedenBC30 may increase digestibility of pea, rice, and soy proteins.

Vega’s new Protein+ snack bars combine pea protein, brown rice protein, nuts, leafy greens, and chicory root fiber.

Google Trends confirms that consumer understanding of branched-chain amino acids is more advanced than ever before.

Enzyme marketers are making a concerted effort to extend the reach of enzymes with innovative, condition-specific blends targeting everything from sports nutrition to pet health.

Despite FDA’s strong language against hemp cannabidiol (CBD), sales and demand for the controversial cannabinoid are skyrocketing. Here are some of the most promising health areas.

What's new in dietary supplements for children? Immune health, bone health, protein, and more!

Previously known for its flavor-neutralizing capabilities with vegetable proteins, Glanbia’s EasyFlav technology has now been developed specifically for whey protein systems.