Protein

Driven largely by growing demand in China, the infant formula market is seeing high growth in premium and ultra-premium products.

Aleph Farms and Wacker announced the development of streamlined production processes for essential growth medium proteins to cost-effectively grow cultivated meat.

Valio and VTT Technical Research Centre of Finland are researching what food-ingredient raw materials can be produced using cellular agriculture and developing technology for biotechnologically produced proteins.

Leader in the small, but growing, plant-based seafood space, Good Catch Foods is making the category more accessible through its aggressive expansion into food service.

Arla Foods Ingredients introduced a patented method, milk fractionation, that separates milk into its different protein components.

CK Ingredients is collaborating with The Protein Brewery to commercialize Fermotein in key human nutrition categories such as bakery products, extruded snacks, and breakfast foods.

FrieslandCampina Ingredients has entered the plant-based protein market with two powder solutions developed in collaboration with AGT Foods.

Flavorchem launched the first ingredient in its new line of high-performance flavor modulators, called taste mod, designed to mask the off-notes associated with plant-based protein.

New entrants are raising the bar for creativity and even nutrition. But can they go commercial?

Within the plant protein space, ingredients are still struggling to achieve the one thing that will make consumers sit up and finally make the switch to eating plant-based: good taste.

Some suppliers promoted recently launched immune health ingredients; others showed how their existing ingredients, like collagen, have a seat at the immune health table.

What will keep consumers coming back to protein products?

Ingredient suppliers are making more advanced formulations possible.

The series includes OvenPro Bread & Bread Zero Net Carb, OvenPro Cake, and OvenPro QuickBread. 

Women are finding many approaches to support aging bones as supplement formulas grow increasingly sophisticated and diverse.

Legacy ingredients are losing ground as emerging products gain validation.

Merit will be sampling a plant-protein bar concept made from Puratein and Peazazz, and a ready-to-mix plant protein powder concept made from Peazazz and Puratein C.

Arla’s ingredient, named Lacprodan BLG-100, contains 45% more leucine compared to commercially available whey protein isolates, the company says.

Ingredients by Nature has announced its partnership with the Canadian firm Virentia, in preparation for the launch of a new chloroplast concentrate made from alfalfa, called ChloroBlast.

The new chickpea TVP provides a better taste and texture than “traditional highly processed plant-based alternatives,” the company says.

Lustriva is a new ingredient launched this past February for the healthy-aging market. It is a patented complex of bonded arginine silicate and magnesium biotinate that has been shown to increase hair growth, reduce facial wrinkles and fine lines, and improve skin texture.

The line includes Homecraft Prista P 101 pea flour, Vitessence Prista P 155 pea protein concentrate, and Vitessence Prista P 360 faba bean protein concentrate.

Today’s market is flush with various sports-nutrition supplements, including plant- and animal-based protein powders, tablets, capsules, tablets, and more.

With more consumers discovering what sports nutrition has to offer, they’re raising expectations for the category.

Ingredion Inc. opened a new manufacturing facilities in Vanscoy, Saskatchewan, increasing its production capabilities for plant-based proteins.