Protein

Help consumers work out longer and recover faster with intra-workout products.

Last year, the EU introduced new regulations for infant and follow-on formulas manufactured with protein hydrolysates.

Here are some of the emerging innovations in the saturated preworkout market.

At Expo West, microbial and enzyme ingredients supplier Bio-Cat explained why it’s heavily focused on spore-forming probiotics.

The new facility will increase the company’s total capacity from 20 metric tons to 80 metric tons per year.

At Expo West, Cargill talked about its new partnership with Cubiq Foods, whose “smarter” fat technology is taking plant-based meat and dairy alternatives to the next level.

This second study adds to data gleaned from a first study published in the Journal of Nutrition that showed PeptiStrong peptides outperformed milk proteins for muscle protein synthesis.

The study, conducted at the University of Applied Sciences Northwestern Switzerland, compared a patty made from proteins sourced from brewer’s spent yeast to conventional beef and a vegan patty as benchmarks.

ADM has signed a joint venture agreement with Marel, a leading provider of advanced food processing solutions, to build an innovation center in the heart of the Netherland’s food valley at the Wageningen University & Research Campus.

The company will sample a new chocolate plant-protein drink featuring its Plantaris Pea Isolate 85 A ingredient, a clear protein water fortified with its Nutri Whey Isolate Clear ingredient, and gummies made with its Biotis GOS-OP High-Purity prebiotic ingredient.

Cargill can now use Cubiq’s innovative fat technologies to help customers develop better plant-based alternative foods.

The Swedish agricultural cooperative Lantmännen has launched two new versions of its plant-based oat protein concentrate PrOatein: PrOatein Fine and PrOatein Organic.

PeptiStrong comprises peptides derived from fava bean, with studies showing it can help reduce skeletal muscle atrophy and increase muscle regeneration, according to Nuritas.

The ingredients in the line comprise optimal blends of plant proteins to “deliver targeted nutritional and functional properties for a wide range of end-use applications.”

Arkeon uses a one-step fermentation process to create “completely customizable protein ingredients.”

According to the company, the 100%-plant-derived product offers the same appearance, texture, and flavor of canned tunafish.

Among other verifications, Informed Protein certification affirms that the amount of protein stated on a product’s Nutrition Facts panel matches what’s in the product.

Expect more protein innovation this year as brands cater to an expanding audience.

FermentIQ is designed to improve the sensory, functional, and nutritional attributes of plant protein, the company says.

The eggs are cobranded with Kroger under the name “Simple Truth + Kipster.”

Pharmactive is positioning the product to three different health demographics: sports enthusiasts, the elderly, and vegans.

Nutritional Outlook’s Editorial Advisory Board shares its predictions and tips for success in 2023.

Nutritional Growth Solutions has announced a new clinical study evaluating the effects of its sports nutrition supplement on the physical activity performance of young soccer players between the ages of 8 and 15 years

FrieslandCampina Ingredients has announced a strategic partnership with the biotechnology company Triplebar Bio Inc. to develop and scale the production of cell-based proteins using precision fermentation.

Plant-based diets, personalized nutrition, functional foods, and digestive health are key to success in 2023.

The facility will produce soy protein concentrates and textured soy protein concentrates.

Milcobel will provide whey protein retentate from its mozzarella production facility in Langemark.

The capital raise was led by food technology and alternative-protein investor Synthesis Capital.

ICL Food Specialties and Protera Biosciences have partnered to develop novel protein ingredients using precision fermentation.

According to the company, the ingredient enables frozen plant-based desserts that mimic the creamy mouthfeel of dairy desserts.