Food Development, Marketing and Distribution “CHANGE HAS NEVER HAPPENED THIS FAST, and it will never be this slow again.” Andria Long, Growth Advisor, drew upon her years of innovation experience working with consumer-packaged goods (CPG) companies to lay out...
Combining flavorings, whether natural or artificial, with protein ingredients generally produces unexpected changes in the finished product’s sensory properties. Complex interactions can result in undesirable off-flavors and/or a changed flavor profile due to flavor...
Chris Lockwood, Ph.D., President, Lockwood LLC spoke at the 2018 Protein Trends & Technologies Seminar - Technical Program: Formulating with Proteins. His presentation was titled "Formulating with Whey in a Transparent Market." As consumer trends dismantle the...
Anusha Samaranayaka, Ph.D., Senior Scientist, POS Bio-Sciences spoke on "Plant Protein Physiochemical Properties" at the 2018 Protein Trends & Technologies Seminar. Samaranayaka's presentation noted that plant proteins are taking the center stage. They are needed...
June 1, 2018 — Trends driving consumer demand for plant proteins include health and well-being; the desire for plant-based and clean label products; and concerns related to food security and sustainability. The number of opportunities to use plant-based proteins will...
The need of accurate estimations of protein quantity and quality has gained further importance because of a new trend of development of protein enhanced products. Kjeldahl and combustion (Dumas) methods are widely accepted for total protein estimation but they lack...
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...
