Protein

The high-protein chocolate pieces are available as white chocolate with milk protein, or milk or dark chocolate with vegetable protein, and are offered in various shapes to meet the needs of a wide range of food applications.

Algae offer benefits such as cost-efficient production and multiple harvests during the year, plus future sustainability benefits that cannot be ignored. Learn about the technical advances being made in commercial algae cultivation, from an expert.

Purdue University researchers say this is the first meta-analysis to examine what impact whey protein supplementation has on female body composition when factoring in the effects of calorie restriction and resistance training.

Collagen foods and beverages are expanding the ingredient’s fan base.

As plant-protein demand grows, plant-protein ingredients are overcoming growing pains, including challenges of scaling up, as well as formulating hurdles.

Snacks are not only becoming healthier, they are also becoming more wholesome, satisfying, hearty, and nutritious, blurring the boundaries between snacks and meals.

Protein is a hot new ingredient in chocolate, but as chocolate manufacturers explain, fortifying chocolate with protein comes with its own set of challenges.

Algae’s flexibility as a functional-food and -beverage ingredient, a food additive, and a supplement ingredient makes it remarkably versatile.

Sports nutrition sales are expected to grow fastest in Asia Pacific, outpacing North America.

A variety of innovative new collagen products are entering the American market, making it one of the fastest-growing collagen product markets in the world.

In the study, Glucodia was shown to help prevent insulin resistance and visceral fat accumulation, factors that the study authors say can lead to metabolic syndrome.

Manufacturers are formulating high-protein plant-based bars to deliver on taste, texture, and freshness.

Cargill conducted new global field research in which half of the U.S. consumers surveyed said they consume both dairy and dairy-alternative products.

Ingredion introduced Vitessence Pulse 1803 pea protein isolate, which the company says contains at least 80% protein, at the Natural Products Expo West trade show.

Pea ingredients supplier Puris says that while pea protein is still a fraction of the size of the soy market, the company’s new partnership with Cargill will help grow the pea protein supply.

At the March trade show, Milk Specialties Global described how its ProBev heat-stable whey protein isolate enabled the creation of what it said is one of the market’s first sparkling protein waters.

A look at the diversifying sports nutrition market

Manufacturers are offering innovative solutions for achieving dairy-like taste and texture in dairy-free products. 

NutraProtein Power Blend is formulated with plant proteins, essential amino acids, and other nutrients, says the company.

Survey results from Mintel show that among 1,876 U.S. internet users aged 18 and older who eat plant-based proteins, taste is the top reason they choose to do so, with 52% of those surveyed ranking it ahead of health (39%), the environment (13%), animal protection (11%), and dietary concerns (10%) as a motivator.

The report found that sales of non-dairy milk-which Mintel defines as both refrigerated and shelf-stable ready-to-drink almond milk, coconut milk, soy milk, and other refrigerated milk substitutes-have steadily grown since 2012. 

While quinoa has heretofore earned praise primarily for the full complement of amino acids that its protein comprises, the current study examined the benefits attributable to its rich store of phytochemicals.

The most unexpected supplements sales trends from last year, according to SPINS.

The study focused on protein powder, ready-to-drink protein drinks, and protein bars.

Embracing an alternative-protein future.