Plant-based protein snack maker No Cow's founder Daniel Katz said General Mills has been providing resources to grow his company, which has grown double-digit monthly since receive the cash boost last year.
The Doritos and Cheetos maker is capitalizing on the growing insect and plant-based protein trend, and has called for novel protein ideas to use in its snacks.
Arla Foods Ingredients launched 100% natural Nutrilac whey proteins that can reduce egg whites by 50% in bakery products during the recent IBIE in Las Vegas, Nevada, as consumer demand is driving food companies and stores are moving more into products...
Hydrolysed wheat protein has shown muscle maintenance properties that compare favourably to whey protein in a study that demonstrates its efficacy amongst the elderly population.
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
Experts from food and drink advisory service Campden BRI look at some of the key factors to consider when choosing the most suitable protein source for fortifying bakery and snacking products.
As the high-protein trend matures from niche to mainstream, innovative manufacturers are tapping into the still-significant growth opportunity by adding the ingredient to a broader range of platforms, including baked goods, snacks and beverages, according...
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
Special Edition: Powered up and packing nutritional punch
High-protein foods have evolved into a mainstream category with snacks standing strong, but the trend will start to lose its muscle to high-fiber so industry will have to be clever, says Datamonitor Consumer.
High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?
Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market. Now startup company Rap Protein LLC has expanded the idea into a new area with the...
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called Pisane B9, is optimized for baked goods applications.
The impressive growth with all things protein will continue, with clear beverages, breakfast cereal, and maybe even protein in French fries offering opportunities for suppliers and manufacturers alike.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
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.
Active materials used to create a time-temperature indicator on the packaging of chilled food have been backed by the European Food Safety Authority (EFSA).
A pioneering new multi-screening allergen method is more effective, accurate, quicker and cheaper than existing methods used in the food industry, said Eurofins.
DSM Food Specialties' protein ingredient PeptoPro is featuring in a
new sports drink being launched in the United States, a formulation
for sports beverages that was applauded earlier this year by the
Scientific Advisory Board...
A new enzyme-based system will allow meat and fish-processing
companies to turn their food-grade bone-material into stocks -
reducing waste by up to 80 per cent, its designers claim.
UK-based AMC Chemicals says a new rice protein concentrate can
offer food makers a non-allergenic alternative to soy and whey that
is better absorbed by the body than other vegetable-derived
proteins.
A whey protein additive that keeps nutritional bars soft could help
food makers break into what is a lucrative and highly innovative
market, writes Anthony Fletcher.
Tate $ Lyle has chosen the Food Ingredient Asia-China expo as the
launching pad for its new emulsifying protein for coffee creamers
and filled powdered.
A previously unidentified protein on the surface of intestinal
cells has given researchers in the US clues on how to prevent
disease. The scientists believe their results could eventually lead
the way to preventing food-borne Listeria...
Burcon NutraScience Corporation claims that a third-party
engineering report relating to the company's protein separation and
purification technology has proved the process to be financially
viable.