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—Global Food Forums, Inc.—The following is an excerpt from the “2016 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients, Amco Proteins, Givaudan, Orochem Technologies, RiceBran Technologies and...
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...
The following presentation is from the "2016 Protein Trends & Technologies Seminar: Business Highlights Summary" special report. By analyzing the data gathered by Euromonitor International, Chris Schmidt, then Senior Consumer Health Analyst, Euromonitor, indicated...
December 1, 2015—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients. When a food manufacturer decides to fortify a product with protein, they must...
[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 – Technical staffers in the food industry who are highly knowledgeable about the use of protein in formulated products anticipate strong growth in the use of a wide variety of protein types. This was the major finding of a survey of...
