Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.
Conor Power, director, proteins business development at global taste and nutrition company Kerry, gives Dairy Reporter the lowdown on the latest high protein trends.
Research by the Oral Health Foundation in the UK found staying at home because of lockdowns led to more than one-in-three (38%) British adults increasing the amount of times they snacked throughout the day (1).
The US Food and Drug Administration (FDA) has announced it is allowing the use of milk protein concentrate (MPC), milk protein isolate (MPI) and whey protein concentrate (WPC) in products labeled "high protein milk."
The food industry is missing a billion euro trick when it comes to ageing population, says Lauren Bandy, senior nutrition analyst at Euromonitor International.
From gym powders and shakes to German ‘evening’ breads to ‘brogurt’ – high-protein yoghurt marketed at men – to the rise of Greek yoghurt in the US, protein bars, meat substitutes and good ol’ ‘trad’ dairy – protein is powering right now.
A team of food researchers has been awarded a patent for a new
variety of tortilla targeting consumers eager for a low fat, low
carb, soy-free version of the popular bread alternative.
High protein diets may in fact boost bone health, shows new
research, that contradicts fears by nutritionists that increasing
protein intake could lead to calcium losses.
