This Food Protein Ingredients Directory lists companies that supply protein and related ingredients important for the formulation of protein-centric food, beverage and nutritional products. The list is compiled from sponsors and exhibitors at the 2013-2020 Protein...
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...
Plant proteins have come to the fore for a number of reasons. For one, [the raw materials generally] cost less than animal proteins. But they also align well with a number of emergent consumer trends, such as vegetarianism, veganism and sustainability. Thus far,...
MARIE SPANO, MSC, RD, CSCS, CSSD, leading Sports Nutrition Expert began her talk, “Sports Nutrition and Specialty Diets: From Keto to Vegan,” by emphasizing that protein isn’t only for bodybuilders. Sports nutrition and specialty diets play a powerful role in weight...
January 23, 2017—Creating successful protein beverages was the topic of the presentation, “Formulating Protein Beverages: Real World Challenges & Tactical Solutions,” given by Justin Cline, Senior Beverage Scientist at Imbibe. Cline first reviewed protein...
"Formulating On-Trend Products" was presented at the 2016 Protein Trends & Technologies Seminar by Heather Maskus MSc, Project Manager, Pulse Flour Milling and Food Applications, Cigi (Canadian International Grains Institute). Abstract: Great emphasis is placed on...
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...
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...
[Chicago, USA, April 14, 2015] Proteins differ from each other in many ways including their taste, cost, physical properties and consumer attitudes toward them. When proteins are developed as functional ingredients for use in food, beverage and nutritional products,...
Chicago, November 30, 2015 – Protein savvy food formulators see increased use of diverse proteins in formulated products. This was the major finding of a survey of participants at a recent 2015 Protein Trends & Technologies Seminar staged by Global Food Forums,...
