New research suggests that dietary protein and fiber ratio could contribute to the shaping of the microbiome more prominently than the absolute amount of dietary fiber.
The number of protein bars on the European market has significantly decreased, while the protein powders category has continued to grow thanks largely to innovations with clear protein and collagen, new data reveals.
From building lean muscle to repairing body tissue, protein has been proven to provide a multitude of benefits. But could too much protein be damaging to your heart?
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
The Israeli company, which specializes in precision fermentation-derived, cow-free proteins, has received a ‘no objections’ letter from Health Canada, paving the way for the use and sale of animal-free BLG in the country.
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?
The recently spun-off dairy business is looking to capitalize on the growing trend for protein-enriched dairy products, CEO Andrey Beskhmelnitsky told us.
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
DairyReporter caught up with Ann Meaney, Tirlán’s head of marketing, ingredients, to find out more about the company’s strategy for the year ahead in APAC and beyond.
Healthy women who received a high protein diet with a combination of amino acids, leucine, valine and isoleucine, also known as branched-chain amino acids (BCAAs), did not experience insulin resistance after being placed in bed rest, according to research...
As Food Ingredients Europe 2023 took place in Frankfurt, Germany, DairyReporter caught up with Arla Foods Ingredients and FrieslandCampina Ingredients to see how each company is advancing protein innovation.
After 10 years of investing in New Zealand dairy through a third-party processor, Olam Food Ingredients (ofi) has now set up its own dairy ingredients supply and manufacturing operations in the APAC country’s dairy heartland.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
Consumers in the Middle East are increasingly looking for protein-rich products to fulfil various needs, with claims ranging from sports performance to age-related muscle support.
Protein supplementation may have beneficial effects on diminishing muscle atrophy in the postoperative period for numerous surgical treatments, according to a review which appeared in Sports Medicine and Health Science.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
The subsidiary of the dairy co-op has signed a distribution agreement with long-term partner Zhongbai Xingye Food Technology to serve a broader range of premium food and nutrition ingredient solutions across China.
After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.
The CEO and co-founder of the Danone-backed precision fermentation startup reveals what lies ahead for Imagindairy. “We’re laser-focused on scaling up.”
The two nutrition majors are founding investors in the precision fermentation outfit, which is edging closer to releasing its first animal-free dairy protein.
Arla Foods Ingredients' Henrik Andersen calls precision nutrition ‘a hugely exciting technology’ as the company sets sights on growing its medical nutrition portfolio, with ‘possible expansion’ into other sectors.
A food company that claims to have launched the first frozen pizza dough made with Greek yogurt in the US, is banking on consumer interest in healthy foods whilst offering better-for-you indulgence.
Healthplex Expo and Natural & Nutraceutical Products China 2023
Companies should explore the role of additional protein fortification when developing new Foods for Special Medical Purposes (FSMP) for the elderly amid declining intakes, according to a researcher from Chinese Center for Disease Control and Prevention...
Climax Foods claims to have developed a plant-based replica of the dairy protein casein, enabling stretchy, melty, flavorful textures without resorting to additives or starches. How did the company do it, and how disruptive is their discovery?
China health foods authorities are including soy protein isolate and whey protein to the country’s Health Food Raw Material Directory – Nutrition Supplement, which means that products containing these two ingredients could make specific health claims.
Chinese authorities have proposed stricter protein requirements for milk and formulated milk powder products designed for children, adults, and the elderly.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
Fonterra revealed its latest insights on nutritional support for athletes' mental wellbeing and presented a range of product concepts with the body and brain in mind, during Vitafoods 2023.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
The maker of Babybel has partnered with artificial intelligence specialist Climax Foods in a quest to create plant-based cheese comparable to the functional and nutrition properties of dairy cheeses.
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
FrieslandCampina Ingredients is today launching a new formulation which combines the benefits of whey protein, prebiotic galacto-oligosaccharides (Biotis GOS) and probiotic cultures to support athletic performance and holistic health.
Move over, butter board – it’s cottage cheese ice cream time! As social media churned out another curious foodie craze, we look at what it means for your health if you use cottage cheese to make ice cream.
FrieslandCampina Ingredients will showcase its latest prebiotic and sustainable ingredient innovations at Vitafoods Europe, as well as launching a brand new ingredient.
New ice cream releases have started to roll out at pace as we approach the summer, but there are several other notable new product releases that we highlight in our April 2023 round-up.
Researchers from Nottingham University Hospitals (NUH) created a vanilla ice cream enriched with vitamins and amino acids to bolster patient nutrition, scooping an industry award along the way.
New Zealand dairy giant Fonterra has outlined its functional beverage ambitions across South East Asia after a spate of new ready-to-drink (RTD) product launches under the Anchor and Fernleaf brands.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
