OR WAIT 15 SECS
The new pumpkin and hemp protein powders, which “are abundant in amino acids” and antioxidants, were formulated in response to increased consumer demand for plant-based proteins.
Botanical extracts supplier Cactus Botanics (Shanghai) announced the launch of two new vegetable protein powders. The new pumpkin and hemp protein powders, which “are abundant in amino acids” and antioxidants, were formulated in response to increased consumer demand for plant-based proteins.
Both powders offer health benefits related to strength, recovery, and muscle-building. The company’s pumpkin offering purportedly supports serotonin production and a balanced mood. In addition, the company says, it supports recovery of tissues and cells, and contains monounsaturated fats, carbohydrate, and fiber. Naturally occurring magnesium and zinc, meanwhile, play “key roles in enzyme reactions and muscle growth.”
The hemp powder is hypoallergenic, making it an ideal choice for consumers who are allergic to eggs, milk, gluten, and soy. It is also said to be rich in omega-3s, vitamins, minerals, and fiber; is easily absorbed; and supports thermogenesis and slows catabolism. Like the pumpkin powder, the hemp powder also promotes muscle growth and recovery.
Carol Cheow, CEO, Cactus Botanics, notes that while it is easy to find whey and soybean proteins at most retailers, it can be tougher to find protein solutions for vegans or those with allergy or sensitivity concerns. “Whey may cause indigestion, abdominal distention, or lactose allergy in people with sensitivity issues,” she said. “Meanwhile, soybean protein is suitable for vegans, but it is also a common allergen and can also cause indigestion and flatulence. Additionally, soy contains phytoestrogens-genistein and daidzein-which men may want to stay away from.”
The company says that it is able to supply both organic and non-organic options for both powders.
2017 Plant Protein Ingredient Update2016 Ingredient Trends to Watch for Food, Drinks, and Dietary Supplements: Plant ProteinFood Industry Insiders Predict Proteins Most Likely to Grow in Usage