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)...
“I am large, I contain multitudes,” poet Walt Whitman famously observed. He could have been talking about the potentially valuable proteins that are lost daily in the waste streams of ingredient operations for want of knowing what they are and what they...
More than half of Americans say they want more protein in their diets, while the percentage that claim to look for protein on the Nutrition Facts panel has increased from 20% in 2009 to 25% in 2013, according to market researcher NPD Group.
The American Herbal Products Association has set a new policy for how member companies ought to calculate the amount of protein in their products to deal with a situation in which the amount of protein has potentially been overreported in some products...
If its ‘sprouted’ form, non-GMO, non-allergenic and vegan credentials give consumers a warm and fuzzy feeling; its low price, amino acid profile and smooth texture are also winning over formulators, claims one firm promoting the latest plant protein on...
Rich in protein, fiber, antioxidants and vitamins, gluten-free, allergen-averse, low in fat, price competitive and sustainably grown, it’s no surprise that pulses are working their way beyond soups and dips and into mainstream food production in the US.
The proteins in a formulation can drastically impact the quality and texture of gluten-free baked goods and therefore must be selected wisely, suggest researchers.
Canadian canola protein specialist BioExx has filed for bankruptcy protection under the Companies’ Creditors Arrangement Act (CCAA) for an initial period expiring on October 31.
Soaring whey prices are changing the face of the protein concentrate market, but hefty Asian-driven premiums won’t signal a flood to plant proteins, says an analyst.
BioExx Specialty Proteins plans to close its Saskatoon canola protein plant but says it is in advanced negotiations with potential joint venture partners about employing the technology used there at a brand new facility in Europe.
Special Edition: Protein Rich Foods: The Next Generation
Continued development of new functional properties of casein and whey proteins will drive growth in their use and innovation in their applications in the coming year, said dairy experts.
Special edition: Protein-rich foods: The next generation
For a long time in the shadow of soy as a plant protein source, pea protein is establishing itself in food and beverage applications, with the US market set to explode, say industry experts.
Special edition: Protein-rich foods, the next generation
As any self-respecting baby boomer will tell you, getting old is something that happens to other people, and being told you’re not as sprightly as you once were is not the best way to get you to part with your hard-earned cash.
Special edition: Protein-rich foods… the next generation
Much has been written about the potential of proteins such as pea and canola as firms seek alternatives to dairy and other carbon-intensive - and increasingly pricey - animal proteins. But what about microalgae?
PepsiCo is developing a novel protein-based product designed to appeal to women that “won’t show up on a shelf the way you envision it”, revealed bosses at its Nutrition Ventures arm at the Food & Nutrition Conference & Expo (FNCE) this week.
A leading food manufacturer is looking for potential partners to pitch technologies that will help inhibit the aggregation and clouding of proteins when egg white is heated.
The total market for analogs and meat free products is set to rise by 4.4%, from €2.85bn to €3.54bn, in the next five years, according to exclusive data from market analyst RTS Resource.
The chief executive of BioExx - a Canadian firm trying to bring canola protein to the mass market - says he is convinced it can be even bigger than soy, despite the frustratingly slow pace of progress on the commercialization front.
Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.
Canadian plant protein specialist Burcon NutraScience Corporation is in talks with a potential partner to commercialize its novel pea protein isolate ‘Peazazz’ and the associated extraction technology.
A new process to isolate corn fibre gum and preserve more of its functional components may contribute to better emulsifying properties, say researchers.
Ninety-two percent of consumers agree that eggs are an important part of a healthy diet – but 30 percent of respondents limit eggs due to cholesterol concerns, according to a new Mintel report.
Food companies and consumers have moved from talking about sustainability to taking action in the last 18 months, says Solae – and the societal change that is taking place will help propel more growth in the soy sector.
Scientists have ‘confirmed’ the role of a specific taste receptor in human umami taste, a result that strengthens our understanding of taste preferences.
Gelling of milk proteins using the food-approved enzyme rennet can produce microcapsules capable of encapsulating healthy ingredients like probiotics, says a new study from Germany.
ABF's ingredients division is reaping the rewards of a focus on
core ingredients and expansion to meet demand, despite the impact
of costs in dairy proteins.
DSM has prepared its next weapon to fight the growing rise of heart
problems with the launch of a peptide ingredient which the company
claims can reduce blood pressure.
The Danish manufacturer of processing equipment Upfront
Chromatography is commercialising its technology for the production
of vegetable proteins on the back of a successful launch with
Solanic.
