Sweeteners

Development Considerations for Keto-friendly Foods

Development Considerations for Keto-friendly Foods

DAVID PLANK, A SENIOR RESEARCH FELLOW at the University of Minnesota and Managing Principal of WRSS Food and Nutrition Insights, offered valuable insights into developing keto-friendly food products in his presentation titled “Product Challenges in the Development of...

Wella Cashew Cacao Chaga Bar 2020 Protein Sampling Station

A new variety of Wella Bar, Cashew Cacao & Chaga, was launched in 2019. It has a number of "on-trend" characteristics such as the need for a refrigerated distribution chain (thus avoiding the need for emulsifiers), plant-based proteins and chaga mushrooms. This...

Formulating with Proteins: Processing and Flavor Challenges

Formulating with Proteins: Processing and Flavor Challenges

February 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...

The Dairy Protein Markets: Forces to Watch in the Coming Years

The Dairy Protein Markets: Forces to Watch in the Coming Years

The following presentation is from the "2016 Protein Trends & Technologies Seminar: Business Highlights Summary" special report. Duane Banderob has noticed that the conversation has shifted in recent years in regards to milk production. Cow production amounts used...

How the FDA’s Proposed Food Label Changes Will Impact Proteins

How the FDA’s Proposed Food Label Changes Will Impact Proteins

From what can be gathered thus far (May 2015), the FDA’s proposed changes to nutritional information listings will generally not impact protein ingredients directly, but they may indirectly affect them. If developing products with nutritional goals in mind for...

Steaks to Shakes: Protein on the Shopping Lists

Steaks to Shakes: Protein on the Shopping Lists

November 11, 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.  About the Seminar: Following sold-out events in 2013 and 2014, the 2015...

Challenges and Solutions When Working with Protein and Fiber

Challenges and Solutions When Working with Protein and Fiber

 November 13, 2014, Global Food Forums -- The following is an excerpt from the Arla Foods'-sponsored  "2014 Protein Trends & Technology Seminar Report: Formulating with Proteins"   Protein and fiber are added to food systems for many reasons, both functional and...

Applying Chemistry to Solve Protein Flavoring Issues

Applying Chemistry to Solve Protein Flavoring Issues

November 7, 2014, Global Food Forums -- The following is an excerpt from the Arla Foods'-sponsored "2014 Protein Trends & Technology Seminar Report: Formulating with Proteins"   One need not be an industry veteran to know the consumer’s bottom line is taste—and...

Protein and the Global Consumer

Protein and the Global Consumer

October 3, 2014, Global Food Forums -- The following is an excerpt from the Arla Foods'-sponsored "2014 Protein Trends & Technology Seminar Report: Formulating with Proteins"                The biggest factors that determine whether a consumer will purchase one...

Proteins and Consumer Attitudes

Proteins and Consumer Attitudes

(% food and non-alcoholic beverage new product reports making stated claim; U.S. new product launches only) After declining over the past few years, protein-fortification claims are starting to rise again, in absolute terms and relative to other major fortification...

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