Protein

Trends, ingredients, products and formulation strategies for protein-fortified foods using soy, whey, milk, isolates, concentrates, eggs, nuts, beans, lentils and gluten.

ARTICLES

Better-for-you snack and bakery product development strategies

Snack and baking industry responds to consumers’ requests for healthier indulgences.

Kimberly J. Decker

August 20, 2020

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There was a time, not so long ago, when nutritional boundaries were more clear-cut. "Indulgent foods weren't healthy," says Mel Festejo, COO, American Key Food Products, Closter, NJ. "They either had a surfeit of nutrients that triggered health issues, or they contained ingredients whose names raised anxiety."

Arla Foods Ingredients Lacprodan HYDRO.Rebuild

June 23, 2020

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Arla Foods Ingredients has launched a new whey protein ingredient which is clinically proven to counteract age-related muscle mass decline.

State of the Industry 2020: Breakfast products combine nutrition and good taste

Reduced sugar, plus more protein and fiber, drive interest in breakfast foods like pancakes and waffles

Neal Lorenzi

June 19, 2020

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When it comes to convenient breakfast options, consumers are looking for products that meet their dietary needs without sacrificing flavor or taste.

Ocean-based super protein

June 9, 2020

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Advance International Inc. has introduced a premium, ultra-sustainable & highly nutritious ocean-based super-protein that will revolutionize the global supply chain.

MGP launches ProTerra textured proteins

New gluten-free pea option joins proven textured wheat proteins

April 9, 2020

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MGP Ingredients has announced the ProTerra line of textured proteins.

Parabel announces first natural plant source of Vitamin B12 in water lentils and LENTEIN plant protein

November 26, 2019

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Parabel USA Inc, producer of plant protein ingredients, has announced the discovery of a natural plant-based source of Vitamin B12 in its water lentil crop.

Givaudan publishes insights from Chef’s Council 2019 - announces new breakthrough fat encapsulation technology for plant protein

Givaudan publishes insights from Chef's Council 2019, announces new fat encapsulation technology for plant protein

November 21, 2019

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Givaudan has published initial insights and the first commercial innovation inspired by the fifth savory edition of its global Chef’s Council event – The Protein Challenge.

AMCO Proteins launches clean-label dough conditioner

November 18, 2019

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AMCO Proteins has launched HG-80, an all-natural plant-based dough conditioner that reduces mix time.

Nutritional ingredients help fortify snack and bakery products

New ingredients deliver added health benefits that consumers seek

Joyce Friedberg

November 11, 2019

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While taste will remain a dominant factor for all food products, health, wellness and the nutritional value of the product is growing in importance. Several studies point to the fact that consumers are looking to achieve better overall wellness by selecting foods and ingredients that provide a functional health benefit.