Nut butter brand Hank’s partnered with Fonterra’s nutrition brand Nutiani to launch Hank’s Brain Boosting Peanut Butter spread, a functional food containing added protein and supplements to support cognitive function, Rachel Marshall, technical engagement...
Perfect Day – one of a new breed of startups deploying synthetic biology to coax microbes into expressing animal proteins such as whey – has teamed up with new brand betterland foods to launch a ‘cow-free’ milk it claims is “virtually indistinguishable...
A global consumer study* funded by ‘animal-free’ dairy startup Formo (previously LegenDairy) suggests consumers are surprisingly open to trying and buying cheese featuring dairy proteins made via microbes instead of cows after reading a detailed description...
Perfect Day, a startup producing milk proteins via microbial fermentation (minus the cows), has secured a coveted 'no questions/objections' letter from the FDA in response to its Generally Recognized as Safe (GRAS) determination for 'non-animal'...
Standing out in the protein bar category is tough with many brands all vying for shelf space and consumer attention, which is why Arla Food Ingredients is offering a new premium protein solution using a blend of whey protein isolate and casein to help...
While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
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...
Protein2o – a rapidly-growing brand of flavored waters infused with electrolytes and 15g of whey protein – has completed a $4m capital raise and attracted two high-profile ex-Gatorade executives as its president and chairwoman after a year of “explosive”...
If you want to take a journey back in time on your next trip to the grocery store, go buy some pancake mix, says the co-founder of Birch Benders, a Boulder-based start-up seeking to shake up a sleepy category with fresh ideas, recipes and packaging to...
Big brands have always sought to convince us that by purchasing their mass-produced wares we are expressing ourselves (although it’s hard to argue that buying a Coke – even with your name on it - is a bold expression of individualism). But how can food...
While we’re often told that millennials are rejecting the brands their parents grew up with, the same rules don’t necessarily apply in the candy aisle, notes the CEO of Ferrara Candy Co (est. 1908), who says millennials and Gen Z-ers are driving the double-digit...
High protein, easy-to-eat foods are no longer limited to bars and shakes – now they can also be found in familiar baked goods that appeal to carb-loving consumers, thanks to companies like Flapjacked.
Robert Kral: 'People want to build lean muscle without calories'
Protein2o – a rapidly-growing line of flavored waters infused with electrolytes and 15g of protein – is rolling out to 750 Walmart stores this month, says the firm, which is targeting consumers that are looking for more refreshing beverages that pack...
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...
While entrepreneurial start-ups touting healthier snacks have been entering - and leaving - the category with startling speed in the past couple of years, the 20-something entrepreneurs behind Brooklyn-based ProFormance Foods are quietly confident that...
While there is no shortage of high-protein shakes gracing shelves at mainstream as well as specialty retailers these days, there is a gap in the market for more refreshing beverages that pack in a meaningful amount of protein, without the calories, says...
Dairy-based, quiche-like muffins and an American twist on gulabjamun took the top two spots on the Dairy Research Institute’s New Product Competition podium, as the product developers of tomorrow provided ‘excellent thought starters’ to the product developers...
Dannon, General Mills and Cabot have emerged victorious in a legal wrangle over the definition of ‘yogurt’ as the latest in a flurry of lawsuits alleging they used cheap ‘filler’ ingredients not permitted by the FDA has been dismissed.
Big Interview: Nathan Carey, founder and owner, ProYo Frozen Yogurt
Launching high quality protein ingredients is ‘timely’ as the world seeks out sustainable, plant-based protein, said the COO of Burcon, as the Canadian protein specialist records its first revenues in its history.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
ADM has yet to determine pricing for its ‘invisible’ new soy protein Clarisoy, but says it will provide a cost-effective alternative to whey for firms looking to add high-quality protein by stealth to juices, sports drinks or clear beverages.
A new method of emulsification, based on a pre-heat treatment of whey protein and microfluidization techniques, has produced a cold-set gelled emulsion for use in foods, say researchers.
Taking whey proteins down to the nano-scale may boost their stability to heat as well as help produce clear whey beverages, suggest new developments from the University of Tennessee.
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
Food gums like gellan gum and pectin may hold the key to success in the growing market for whey-based beverages, as manufacturers look to offer dairy beverages at competitive prices.
A processor of anaerobic digestion systems says it has developed a product that can now create energy from lactose-rich wastewater leftover from dairy production to meet global industry need for greener technology.
Encapsulating flavours in proteins in order to protect it during food formulation, may be counter-productive if the protein reacts with the flavour, says a new American study.
A new study suggests that coating freeze dried strawberry pieces with whey protein, glycerol and lactose can help reserve texture when they are rehydrated, thereby making them suitable for use in a broader range of moist and liquid applications.
Whey protein isolates may reduce the fat content of deep-fried foods without affecting the hardness or crunchiness of the finished food, says new research.
Food formulators looking for novel gelling agents may soon be
offered whey protein isolates and concentrates modified by
supercritical carbon dioxide, suggests a new study.
A modified whey protein concentrate (mWPC) combined with calcium
could enhance the control of food formulations, especially under
cold processing conditions, says new research.
The whey protein industry looks set to profit from the functional
beverage trend as manufacturers say they have seen a surge in
demand for their ingredients.
Stabilising beverage emulsions with whey protein isolate may
inhibit the loss of citrus flavour ingredients, suggests new
research from the US and Italy.
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
Whey proteins hydrogels - 3D networks with the ability retain water
in it structure when dissolved - have the potential to encapsulate
sensitive ingredients, suggests a new study.
Maltodextrin and whey protein isolates can form complexes with
"exceptional emulsification properties", and could offer
industry an alternative to gum arabic, particularly for soft drink
applications.
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.
Carbery believes that its new corporate structure will enable the
dairy ingredients giant to tap growing demand for added value
products and provide a one-stop-shop for manufacturers.
Innovative dairy ingredients are increasingly being used in
nutritional-focused applications and are showing significant growth
rates according to a new study.
Whey protein and isolate manufacturer Protient has been acquired by
ABF Ingredients, a division of Associated British Foods - a move
which will increase the Minnesota company's sales on a global
basis.
Since it opened two years ago, Glanbia's R&D center in Twin
Falls, Idaho, has set about addressing some of the problems that
plague formulators working with whey protein ingredients. Jess
Halliday speaks to Eric Bastian,...
