Protein cookie brand Lenny & Larry’s has agreed to settle a lawsuit alleging it overstated the protein content of its cookies, in order to avoid the cost and hassle of prolonged litigation, but says it stands by its claims and won’t be changing its...
Food and beverage products touting protein claims has become a big business driven by strong consumer interest, however two Nielsen surveys highlight knowledge gaps consumer still have about the nutrient.
Protein water brand Protein2o is on an “amazing growth trajectory,” said its president Andy Horrow. It’s poised for more growth after securing a distribution deal in 900 Publix stores.
After nearly four years of development, Zea10 is targeting food developers with its barley and rice plant protein isolate positioning itself as yet another alternative in the booming plant protein space at the IFT show next week.
The co-founders of Pin Up Girl protein were tired of the dichotomous narrative they observed in the protein powder category. On one end, you have the hyper-masculine branding focusing on bulking and powering up, and on the other end, powders targeting...
The ready-to-eat popcorn category has been pretty lively in recent years, but all the innovation has all been driven by branding and flavor, rather than functionality, claims Brooklyn-based brand Protes, which is looking to bring incremental growth to...
While the hype over edible insects has died down somewhat over the past couple of years, the demand for so-called ‘alternative’ proteins has not, and if suppliers can develop more efficient farming techniques, the potential market for protein-packed bugs...
Packed with MCT oil, kale, pumpkin seed protein and probiotics, start-up Bear Squeeze wants to be known as a “higher-end, cleaner Soylent,” said co-founder and president Max Baumann.
Increasingly savvy shoppers who are well-versed in food production and nutrition are turning the tables on the farm-to-fork marketing model that once educated them and influenced what they consumed to create a fork-to-farm model that requires producers,...
Not so long ago high-protein products and ‘snacks’ were on opposite ends of the health spectrum with one appealing to fitness enthusiasts or people trying to manage their weight or build muscles, and the other aimed at fun-seeking consumers who ate for...
Kellogg has struck a $600m deal to buy Chicago Bar Company LLC, maker of protein bar RXBAR, which it claims is the fastest growing nutrition bar brand in the country.
Plant-based meats account for less than a quarter of 1% of meat sales in the US, while plant-based milks have gobbled up almost 10% of the fluid milk market, says the Good Food Institute (GFI). But why is this? Are they simply not cutting it, or is it...
When it comes to meeting consumers’ growing demand for protein, animal-based products continue to reign supreme in the US and Canada for now – but plant-based options are gaining traction and hold significant sales potential, according to the market research...
Natural ingredients giant Naturex has struck a global distribution deal with MycoTechnology, the fungi-fueled start-up behind Pure Taste fermented shiitake vegetable protein: a high-profile new entrant to the ‘alternative’ protein market.
Boulder-based MycoTechnology has raised $35m in a series B financing round from a flurry of high profile investors* from Kellogg’s Eighteen94 Capital to Bunge Ventures and inked a strategic partnership with a leading player in the natural products industry...
Chicago-based RXBAR’s new kid’s line is now available in 3,000 stores nationwide, providing a smaller version of the fastest growing bar by dollar growth in the natural and conventional channels, per measurement by market analytics firm Nielsen.
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
Nutriati’s chickpea protein is white, odorless, and neutral-tasting
Commercial quantities of highly functional, neutral-tasting chickpea protein concentrates and a high-protein chickpea ‘flour’ will be available by the end of the year, says Richmond-based Nutriati, which has just closed an $8m financing round to help...
Americans’ love affair with protein shows no signs of cooling in the coming years with a compound annual growth rate projected at a steady 5.6% for the next three years, bringing sales to a predicted $39.08 billion, according to Markets and Markets research.
Protein shows no sign of petering out in 2017 with many consumers still listing it as an “ideal attribute” for fortification across categories and an ever-growing list of sources from which manufacturers can choose, according to a product development...
Sustainability wins another vote for the “most important” trend to watch in 2017, followed closely by plant-based protein, according to a small, but well-educated group of nutrition experts, surveyed by Ketchum’s Global Food and Beverage Practice and...
The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...
Scientists have discovered cockroach milk is four times more nutritious than cow's milk with a protein that releases energy slowly over a long period of time.
Ripple – a plant-based ‘milk’ claimed to blow both dairy milk and existing milk alternatives out of the water in the taste, nutrition and sustainability stakes – is rolling out nationwide at Whole Foods in April, and Target stores in July, with other...
New research from DuPont Nutrition & Health exploring what drives liking in ready to drink high-protein beverages – a $2.7bn category in the US – revealed that products combining dairy and soy protein performed the best on taste, while 25g of protein...
This is the season of repetitive themes: Christmas carols, holly garlands, inflatable Santas. So it comes as no surprise that DuPont protein experts sound a familiar strain, too: Plant proteins were big in 2015 and they’re going to be even bigger in...
Protein is hot in food formulation right now. But is this a sustainable trend or a passing fad? How much is enough, and do the next generation of proteins, from rice and pea to algae and insects, deliver in the same way that soy and whey do? And how should...
The health halo around protein continues to shine brightly, but a shadow could be cast on the ingredient as some consumers start asking if it is possible to have too much protein, according to a market research expert.
As the high-protein trend matures from niche to mainstream, innovative manufacturers are tapping into the still-significant growth opportunity by adding the ingredient to a broader range of platforms, including baked goods, snacks and beverages, according...
60-second interview: Vicky Fligel, business development manager, Glanbia Nutritionals
Glanbia Nutritionals has expanded beyond its dairy roots to add pea, chia and flax protein concentrates to its portfolio to meet growing demand for vegan protein, says business development manager Vicky Fligel, who caught up with us for our special edition...
The trend toward high protein offerings shows no signs of losing steam. Innovation in protein sources and mixtures continues, but delivery mode innovation has not kept pace, at least not in the US market, said consultant Ralf Jaeger, PhD.
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
High-protein cookies will continue to soar in the mass market, says the president of Lenny & Larry’s as the company plans more US roll-outs in mass stores.
Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?
Protein fortification is a red hot trend in the market, but one formulation expert questions whether all of the information on the protein portions of those product labels is being reported correctly.
Consumer interest in meat alternatives as a source for protein is growing – especially among younger consumers with less money and time to spend buying and preparing meat – but lingering confusion about whether sufficient protein can be obtained from...
Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market. Now startup company Rap Protein LLC has expanded the idea into a new area with the...
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called Pisane B9, is optimized for baked goods applications.
Beverages continue to be one of the hot beds for innovation when it comes to nutrient fortification, with insoluble fiber, nutritional oils, and (of course) protein all catching the eye.
The impressive growth with all things protein will continue, with clear beverages, breakfast cereal, and maybe even protein in French fries offering opportunities for suppliers and manufacturers alike.
The rising aging population in the US presents an underexploited opportunity for food and beverage marketers—particularly in the already massive protein market, as older consumers are just as desperate for sustained energy as their younger counterparts.
We have become a nation of fitness and nutrition go-getters, as evidenced by the skyrocketing number of fitness and nutrition apps and the mainstreaming of the sports nutrition market.
A mechanical engineer with a keen interest in semi-conductors, ips All Natural co-founder Sean Olson is not your typical food entrepreneur. But don’t let his résumé fool you. With an unusual product that taps into the protein trend, Olson reckons his...
As protein appears primed to continue its meteoric rise, buoyed by a strong health halo among US consumers, where is there still potential for this macronutrient?
Can anything top protein? What’s a “silver consumer” and why should we care? Would salty caramel work in a soft drink? Innova Market Insights teased a very full agenda of trendwatching presentations at next week’s Institute of Food Technologists’ (IFT)...
