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...
Food formulators can choose from a wide range of proteins from plant and animal sources, as well as novel sources—including algae, insects and hydrolysates. Both consumers and government agencies are demanding greater use of plant proteins, but blending different...
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...
"Protein Formulas: Flavor Challenges" was presented at the 2016 Protein Trends & Technologies Seminar by MaryAnne Drake, Ph.D., Sensory Analysis and Flavor Chemistry, North Carolina State University . Abstract: High protein products such as bars, beverages, dairy...
