Sports nutrition products are expanding upon the benefits they deliver, the means by which they deliver them, and the consumers whom they target.
While plant proteins have been trending, dairy proteins and isolates remain competitive within the protein bar space, specifically within sports nutrition.
Flavor modification is more challenging today as formulators try to improve the taste of natural, active ingredients
Flavor is always a challenging piece of the formulation puzzle due to the unpleasant notes that active ingredients can impart.
Also: Is the dairy-alternatives category in danger of jumping the nondairy shark?
What ingredients do active-nutrition consumers want, and which protein sources are they looking for? Also: does price impact consumer buying habits?
Protein company Perfect Day has introduced its first consumer product, a limited-edition ice cream featuring the company’s proprietary, fermentation-derived, animal-free protein.
Much of what is produced at the new, 14,000-sq-meter facility is protein for sustainable animal feed.
In a press release, Peter Sherlock, chief technology officer for Parabel, said, “We are all elated to have achieved this breakthrough innovation. Our lentil milk is similar in color to regular milk and captures the extraordinary, high-quality protein and mineral benefits of water lentils while containing no allergens.
IFT 2019 food and drink prototypes show formulators what’s possible with today’s hottest ingredients
From protein to elderberry, suppliers formulated today’s hottest ingredients into innovative foods and drinks at IFT 2019.
Burcon has introduced new pea and canola protein blends for plant-based dairy and meat alternatives. The firm has also announced a joint venture to open a C$65 million production facility to process 20,000 tons of plant protein per year.