The world demand for protein is expected to increase. Most traditional foods incorporate animal-derived proteins, and most ‘new source’ proteins do not yet perform to the same quality in application. Many consumer products bridge the gap by combining proteins from...
Even as media buzzes with news on proteins from insects and an emerging array of plant materials, milk proteins remain at the cornerstone in many food and beverage applications. The main reasons include better flavor, nutrition and functionality. The milk proteins are...
From algae to whey, sources of proteins for use in foods and beverages continue to proliferate. Proteins are formulated into products for their nutritional and functional benefits, but final products must also meet consumers’ high expectations for taste. Flavoring any...
Plant proteins have incredible potential for innovation. Advances in plant breading and processing, such as protein extraction and purification, have created ingredients with new functional properties. Inventive developments in protein texturing are being used to...
February 23, 2017—In consumers who regularly consume protein beverages, whey protein is the most desired protein, followed by milk protein, said MaryAnne Drake, Ph.D., Professor of Food Science at North Carolina State University, in her 2016 Protein Trends &...
RELATED LINKS: Protein Trends & Technologies Seminar Sponsors & Exhibitors Directory Food Proteins R&D Academy All Global Food Forums Protein Trends & Technologies Events The 4th annual Protein Trends & Technologies Seminar was held May 3-4 in Oak...
High protein products such as bars, beverages, dairy products, among many others, have a reputation for being healthful but also possessing a high price and not necessarily a great flavor. Protein addition can create sensory problems such as bitterness and astringency...
The world demand for protein is expected to increase due to population growth. The use of alternative proteins in food application is crucial to meeting demand. However, plant proteins are still used in limited food applications due to their low solubility, lack of...
Great emphasis is placed on food developers to address the many needs of consumers from gluten-free product applications to whole-grain alternatives of our favorite foods. As we strive to meet the needs of consumers, many challenges arise. Replacing gluten structures...
January 5, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients. Vegetable proteins can be texturized and extruded into different shapes, forms...
