Weight Management

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...

Sports Nutrition Specialty Diets Presentation

Sports Nutrition Specialty Diets Presentation

How can you formulate with protein and meet a wide array of consumer needs? Advice on timing protein consumption, including types and amounts for optimal results has become increasingly sophisticated. On top of this, consumers are following very specific dietary...

WHOLE Eggs vs Egg Whites and Muscle Synthesis [Study]

WHOLE Eggs vs Egg Whites and Muscle Synthesis [Study]

While the effect of the consumption of isolated protein sources dissolved in liquid beverages has been documented, the impact of consuming a food such as whole eggs on postprandial protein metabolism has rarely been studied. Recent research put this question squarely...

Paleo Diet on Overweight Women Shown to Improve Health

Paleo Diet on Overweight Women Shown to Improve Health

(Originally Posted January 18, 2018) A study done by researcher and doctoral student, Caroline Blomquist, at Umeå Universitet, Sweden, revealed that overweight postmenopausal women who lost weight on the Paleolithic diet maintained their weight loss after two years....

Protein Use & Consumer Demands for Healthy Foods

Protein Use & Consumer Demands for Healthy Foods

December 12, 2017-- The Protein Trends & Technologies Seminars consist of a one-day Pre-conference program: Business Strategies and a one-day Technical Program: Formulating with Proteins. Attendees can register for either one alone or for both for a cost savings....

Next Generation Protein Opportunities: Sustaining the Rush

Next Generation Protein Opportunities: Sustaining the Rush

When looking at protein demographics data, the tendency is to focus on the X, Y and Millennial generations—and on how to create new products that appeal to those consumers. In discussing the next generation in protein opportunities, A. Elizabeth Sloan, Ph.D.,...

Protein Supplementation and Athlete Performance

Protein Supplementation and Athlete Performance

January 16, 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...

Consumer Market Opportunities in Protein

Consumer Market Opportunities in Protein

December 9, 2016—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...

Better Protein Ingredients Through Controlled Maillard Reactions

Better Protein Ingredients Through Controlled Maillard Reactions

January 21, 2016—Global Food Forums, Inc.—The following is an excerpt from the “2015 Protein Trends & Technology Report: Formulating with Proteins,” sponsored by Arla Foods Ingredients.  By 2020, the global demand for protein ingredients is expected to reach 4.6...

Protein, Appetite & Leveraging: Protein’s Role in Energy Balance

Protein, Appetite & Leveraging: Protein’s Role in Energy Balance

November 24, 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.  Advice for weight loss used to be simple: Eat less of everything. “This...

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