Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.
Plant-based ingredient specialist Equinom has signed a long-term collaboration with Peterson Farms Seed to produce identity preserved seeds of Equinom yellow peas – a popular pea protein variety used extensively in the bakery and snacks sectors.
While there has been growth in the popularity of claims around high protein and gluten-free in recent years, high fiber claims remain the biggest priority for consumers when purchasing bread, says Michael Hughes, director of Insights at FMCG Gurus.
Mexican chuta is a little-known nut with a healthy oil and high protein content, and German company JatroSolutions aims to commercialise it as "a perfect fit" within the plant protein movement.
Mike Hughes, head of Research and Insight at FMCG Gurus, emphasizes the importance of not overestimating the influence of high protein claims in the cakes & pastries sector.
Snacks that keep you fuller for longer – thanks to high protein and fiber – are becoming more important in the mainstream market place, according to DuPont Nutrition & Health.
From gym powders and shakes to German ‘evening’ breads to ‘brogurt’ – high-protein yoghurt marketed at men – to the rise of Greek yoghurt in the US, protein bars, meat substitutes and good ol’ ‘trad’ dairy – protein is powering right now.
A team of food researchers has been awarded a patent for a new
variety of tortilla targeting consumers eager for a low fat, low
carb, soy-free version of the popular bread alternative.
High protein diets may in fact boost bone health, shows new
research, that contradicts fears by nutritionists that increasing
protein intake could lead to calcium losses.