Clean label

High on Protein: Insights into Consumers’ Search for Health

High on Protein: Insights into Consumers’ Search for Health

:June 7, 2016 -  While the Consumer Confidence Index climbed to 96 in March 2016, other household financial statistics weren’t as hopeful. “Consumers are getting more confident,” said Andrew Mandzy, Director of Strategic Insights, Nielsen, “but there’re some...

Overview of the Global Protein Landscape

Overview of the Global Protein Landscape

June 7, 2016 - By analyzing the data gathered by Euromonitor International, Chris Schmidt, then Senior Consumer Health Analyst, Euromonitor, indicated that several things are clear in regards to his overview of the global protein landscape. In relation to consumer...

Proteins: Quantifying the Odds for Market Success

Proteins: Quantifying the Odds for Market Success

May 12, 2016—The current trend analysis tools at our disposal include social media tracking, consumer surveys, retail-scanning data, new product introductions and SWOT analysis. All of these tools are useful, began Daniel Best, MSc, MBA, President and Founder of Best...

Flavor Challenges with High Protein Levels

Flavor Challenges with High Protein Levels

February 3, 2016—The flavor of foods and beverages brings out emotions and drives consumers’ food choices. People have expectations for flavor, and if those expectations are not met, there is a problem. Functional foods often contain proteins and other ingredients...

Better Protein Ingredients via Controlled Maillard Reactions

Better Protein Ingredients via Controlled Maillard Reactions

January 21, 2016—By 2020, the global demand for protein ingredients is expected to reach 4.6 million tons and generate revenues of nearly $30 billion. But proteins can be problematic ingredients, and by using modified protein ingredients, a finished product’s...

Characteristics & Uses of Extruded Plant Proteins

Characteristics & Uses of Extruded Plant Proteins

January 5, 2016—Characteristics & uses of extruded plant proteins are many and varied, given that vegetable proteins can be texturized and extruded into different shapes, forms and uses for a variety of applications. In some cases, this provides a more feasible...

Linking Protein Structure to Function & Applications

Linking Protein Structure to Function & Applications

December 1, 2015—When a food manufacturer decides to fortify a product with protein, they must first determine the target protein level and then develop a narrative story for consumers to believe in the product. If the product is targeted for muscle-building, then the...

Applying Chemistry to Solve Protein Flavoring Issues

Applying Chemistry to Solve Protein Flavoring Issues

November 7, 2014 - One need not be an industry veteran to know the consumer’s bottom line is taste—and its close companion is flavor. Yet, as more proteins find their way into everything from sports beverages to energy bars, product developers are applying chemistry...

Regulations on Protein Claims & Ingredients

Regulations on Protein Claims & Ingredients

October 14, 2014 - New protein ingredients are developed for a number of reasons, such as replacing allergenic proteins, providing more gluten-free or vegan options, or satisfying consumer demands for “natural” or “healthier” food options. As such, communication with...

Chef Baggs’ Culinary Approach to Protein

Chef Baggs’ Culinary Approach to Protein

September 3, 2013 - One speaker faced the unusual challenge of giving a presentation, while also monitoring his staff’s preparation of food prototypes in a nearby kitchen. In a presentation entitled “Pulses–a 21st Century Protein,” Charlie Baggs, President and...