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...
THE CHALLENGES OF AND POTENTIAL steps toward achieving and maintaining a sustainable, global protein supply were the focus of a presentation focused on sustainable protein food strategies from Clyde Don, Ph.D., a consultant in the food science and green chemical...
EMERGING HIGH PROTEIN-BASED FOODS could trigger implications under existing U.S. Federal Standards of Identity (SOI) regarding high protein labeling regulations, explained Jessica O’Connell, Partner with the international law firm, Covington & Burling LLP, in her...
Sales Data on Plant and Animal Proteins HIGH-PROTEIN DIETS mean different things to different people. So stated Kasey Farrell, Data Product Manager, Product Intelligence Team SPINS, while setting the stage for her talk “The Age of Protein: Emerging Opportunity for...
Decisions as to where consumers could obtain protein use to revolve around center of the plate choices in the form of one barnyard animal or another. Today, consumers look for and find protein from a multitude of sources. It isn’t just vegans and vegetarians drinking...
CONSUMER DEMAND spurs protein product innovation as research reveals that consumers continue to seek foods that provide a good source of protein, whether that protein comes from a traditional source or new, innovative products. “Consumers are interested in protein,...
In 1960, experts estimated that the amount of food needed by the world in 1990 would double. Today, experts are saying the same doubling of the food supply will be needed by 2050, said Matthew Roberts, CSO for Nature’s Bounty (NBTY), in his Protein Trends &...
December 9, 2016—CONSUMER MARKET OPPORTUNITIES IN PROTEIN seemingly abound, even though consumer trends in protein have become a bit polarized. On the one hand, there are drivers pointing to alternative plant proteins as having huge growth potential—what with more...
November 11, 2015—Protein is on consumers’ shopping lists for many reasons—wellness, strength, energy and satiety among them—but what’s become equally diverse in recent years is where those shoppers find it. In her presentation, “Steaks to Shakes: Protein on Shopping...
"Plant Protein Extrusion" was presented at the 2015 Protein Trends & Technologies Seminar by Mian Riaz, Ph.D., Director, Food Protein R& D Center, Texas A&M University. Abstract: Proteins possess a variety of properties enabling them to emulsify, thicken...
