Protein

The new development comes out of ProFuture, a European-funded Horizon 2020 research project. ProFuture’s goal is to increase production and use of protein-rich microalgae ingredients in food and feed.

As customers rededicate themselves to sports and active nutrition, supplement companies are looking beyond challenges at long-term opportunities.

The company invested €125 million to double the facility’s production capacity for products like alternative proteins, as well as poultry and seafood.

On February 22, 2022, a new regulation kicked into effect in the EU for infant formulas and follow-on formulas containing protein hydrolysates, requiring companies to submit dossiers on their ingredients so that EFSA can evaluate their safety and suitability for use in these products.

Glanbia’s new additions include BarPro 100/120 milk protein concentrate, BarFlex 100 whey protein concentrate, Crunchie milk protein bites and crisps, and Crunchie whey protein crisps.

The first sample is a vegan dark-chocolate-dipped cookie dough protein bar, which is made with Merit’s high-purity Peazazz pea protein and Puratein C canola protein.

The new process, introduced last year, allows infant-formula manufacturers to create organic infant formulas while sidestepping supply challenges facing organic whey and lactose ingredients.

EverGrain’s barley protein and fiber ingredients are repurposed from “spent,” or saved, barley during the beer-brewing process.

The new line specializes in manufacturing the company’s Peptan P collagen peptides.

Nutrasource’s IGEN non-GMO third-party certification program verifies non-GMO label claims for dietary supplements and food.

The new product, Collagen Infusion, is part of a two-tiered system for addressing what the company says are the six root causes of hair thinning: stress, nutrition, hormones, metabolism, lifestyle, and aging.

With its unique chickpea protein products, InnovoPro is expanding from dairy alternatives to additional markets like meat analogues and egg replacers.

Functional foods and beverages, particularly meat and dairy alternatives, are major drivers of innovation for plant proteins, and present a major opportunity for new product development.

MGP Ingredients Inc. announced that its Arise wheat protein isolates have been certified as low FODMAP by Monash University, based in Melbourne, Australia.

Based on their success in cutting GHG emissions, Danone and FrieslandCampina plan to continue this effort for another three years, with a goal of further reducing GHG emissions by more than 7% during production of ingredients for Danone.

Nestlé Health Science will purchase a majority stake in Orgain, a leader in plant-based nutrition, from its founder Andrew Abraham, MD and Butterfly Equity, who will each remain minority share owners.

COVID will continue to impact supplement retailing. But instead of scrambling to adjust, brands have the opportunity to hone their omnichannel strategy and improve long-distance retail relationships.

When will consumers tire of collagen? Not soon, it appears.

Nutritional Outlook’s Editorial Advisory Board shares its predictions and tips for success in 2022.

Solace Nutrition, a medical nutrition company, has acquired the assets of R-Kane Nutritionals, which specializes in high protein meal replacement solutions for the weight management market.

Driven largely by growing demand in China, the infant formula market is seeing high growth in premium and ultra-premium products.

Aleph Farms and Wacker announced the development of streamlined production processes for essential growth medium proteins to cost-effectively grow cultivated meat.

Valio and VTT Technical Research Centre of Finland are researching what food-ingredient raw materials can be produced using cellular agriculture and developing technology for biotechnologically produced proteins.

Leader in the small, but growing, plant-based seafood space, Good Catch Foods is making the category more accessible through its aggressive expansion into food service.

Arla Foods Ingredients introduced a patented method, milk fractionation, that separates milk into its different protein components.

CK Ingredients is collaborating with The Protein Brewery to commercialize Fermotein in key human nutrition categories such as bakery products, extruded snacks, and breakfast foods.

FrieslandCampina Ingredients has entered the plant-based protein market with two powder solutions developed in collaboration with AGT Foods.

Flavorchem launched the first ingredient in its new line of high-performance flavor modulators, called taste mod, designed to mask the off-notes associated with plant-based protein.

New entrants are raising the bar for creativity and even nutrition. But can they go commercial?

Within the plant protein space, ingredients are still struggling to achieve the one thing that will make consumers sit up and finally make the switch to eating plant-based: good taste.