Soy Protein Delivers on Nutrition, Quality & Sustainability The Plant-Based Protein Debate A webinar by U.S. Soy & Qualisoy® titled “The Plant-Based Protein Debate: What Consumers Want,” and hosted by Global Food Forums, provided detailed information on...
The intricacies of developing high protein ice cream were described In Part 1 of the post summarizing the webinar “Formulating Excellent Quality, High-Protein Ice Cream.” Here in Formulating High-Protein Ice Cream - Part 2, the emphasis is placed on ways in which...
Ingredients used in any formulation are important regardless of the finished product, but the types and amounts of ingredients used in formulating high-protein ice cream are particularly critical in achieving the desired outcome. This post is the first of two which...
As a media company, Global Food Forums is very involved in the food protein ingredient industry. As such, we occasionally are asked if we know what regulations or industry standards exist on how much protein in concentrates & isolates. With the help of a number of...
February 23, 2021 — Taste is the number one purchase driver of nutrition and performance products with 52% of 1,200 U.S. respondents citing it in recent study. In a press release, Comax Flavors provides new primary consumer research on protein consumption including...
COMMON MYTHS REGARDING dietary protein were a key focus of the presentation, titled “New News About Protein: How Much is Too Much…and Not Enough,” provided by Steve Hertzler, Ph.D., RD, Sr. Scientist, Clinical Research, Abbott Nutrition. “Can protein give you energy?”...
THE DAIRY INGREDIENT SECTOR remains a dynamic and crucial source of proteins for foods and beverages. The global market for dairy proteins includes many mature ingredients. “However, it is the newer ingredients, such as native whey, micellar casein and peptides, that...
MORE THAN HALF OF U.S. CONSUMERS say that they have protein at every meal. That equates to over 300 billion meals with protein per year in the U.S. and Canada. “Of these consumers, 31% say that the source of their protein does matter, and 20% are actively monitoring...
THE CHALLENGES OF AND POTENTIAL steps toward achieving and maintaining a sustainable, global protein supply were the focus of a presentation focused on sustainable protein food strategies from Clyde Don, Ph.D., a consultant in the food science and green chemical...
DAVID PLANK, A SENIOR RESEARCH FELLOW at the University of Minnesota and Managing Principal of WRSS Food and Nutrition Insights, offered valuable insights into developing keto-friendly food products in his presentation titled “Product Challenges in the Development of...
