Protein

At IFT 2016, dairy experts spoke about how the high-protein trend needs to extend to consumers young and old.

Everyone wants a piece of the growing plant protein market.

Hot ingredients cocoa and probiotics are looking to cash in on another ingredient superstar: high protein.

Axiom Foods says the FDA-approved GRAS status of its Oryzatein rice protein ingredient will enhance its mainstream market potential.

Innova Market Insights reports that vegan, vegetarian, and flexitarian consumers offer emerging opportunities for plant-based meat substitutes.

Emerging options push plant protein’s boundaries

More ingredient suppliers now offer vegan-friendly dietary supplement ingredients.

The plant-based food and drink industry is going through one heck of a growth spurt.

Natural ingredients, both ingestible and topical, are making over today’s beauty products.

Spray-dried lactoferrin dissolves better than lactoferrin ingredients that are freeze dried and milled, according to NutriScience.

There was a 202% increase worldwide in the number of new food and drink launches containing the terms “superfood,” “superfruit,” or “supergrain” between 2011 and 2015.

Sales of non-dairy milk grew by 9% in 2015, while sales of dairy milk decreased by 7%, according to new Mintel data.

A look at today’s sports nutrition trends

Of all the benefits plant proteins offer, sustainability might just be the most crucial.

Key formulation priorities to consider when choosing your plant proteins

Arla’s new Maximum Yield campaign aims to raise awareness of eliminating unwanted dairy by-product and/or using dairy by-product as a new raw material.

The distribution agreement includes Parabel’s Lentein protein, which won an IFT Innovation Award in 2015 for the sustainability of its aquafarming process.

E-hydrate’s new Kids Protein On-the-Go drink mix contains 10 grams of whey protein.

Now may be the time for European food manufacturers to lock into a long-term pricing deal for dairy ingredients, Greenfields Ireland advises.

FDA has issued a “letter of no objection” to World Food Processing for its PurisPea un-hydrolyzed and hydrolyzed pea protein.

The plant-based Veggan is designed to work as a 1:1 replacement for eggs in baking applications.

Research on dietary supplements for the elderly is progressing, but we can always use more of it.

New consumer research from DuPont Nutrition & Health suggests consumers prefer the flavor of high-protein beverages formulated with both dairy and soy proteins.

The new meta-analysis included five studies, in addition to a directional analysis comprised of 28 studies.

Researchers also found that soy protein ingredients may reduce concentrations of total cholesterol, triglycerides, and atherogenic lipoprotein particles compared to whey protein.