Arla Foods Ingredients has launched the first ever organic micellar casein isolate, helping manufacturers meet demand for organic, natural and functional protein products.
Consumers today ask a lot of their foods and beverages. They want products to taste delicious, be nutritious and incorporate fun, global flavors, all while being produced in a sustainable manner.
The protein bar landscape has evolved beyond tradition, blending protein sources and improving taste quality. But dairy still holds the most share in bar formats for sports nutrition.
The recommended dietary allowance (RDA) of protein is 0.8g of protein per kilogram of body weight. But Rob Wildman of the International Protein Board (IPB) believes the system needs changing, specific to different dietary functions.
Brazilian company NoMoo says it tricks bacteria to feed on the sugar molecules in cashew milk instead of dairy lactose - "a game-changing find" that has allowed it to create an entire portfolio of plant-based, fermented products.
Friesland Campina’s revamped operational structure will help better meet the needs of North American customers, an executive said at a recent trade show.
A new organic oat-based beverage is set to launch in the US as a high-protein milk alternative. Oath sources its protein from almonds, pumpkin seeds and oats.
SupplySide West (SSW) returns to Las Vegas this week, bringing together more than 17,000 ingredients buyers and suppliers. Arla Foods and NZMP will showcase proteins for use in dairy and dairy alternative products.
Dairy companies at this year’s National Association of Convenience Stores (NACS) show highlighted protein products, though cheese snacks at the US convenience store haven’t changed much in the last decade, with sticks and bars still ruling the aisles.
The curdled, cultured dairy product quark has a huge presence in Europe and Asia, but little to no competition in the US. For five years, Wünder Creamery has been trying to change that.
Baked goods and snacks have a new dairy protein option from New Jersey-based AMCO Proteins. BakePLUS is said to be heat stable and highly soluble, preventing over-aeration common in pastries.
Nestlé has applied to Food Standards Australia New Zealand (FSANZ) to reduce the minimum protein requirement for milk-based follow-on formula in the Australia and New Zealand Food Standards Code.
Danone India says it is following through on its mission to 'bring health through food' to consumers, recently launching a new functional beverage as part of its core portfolio.
The Vitamin Shoppe announced that it will be the first national retailer to carry Noosh Almond Protein Powder, the industry’s first protein powder derived from whole California-grown almonds.
While plant-based and so-called ‘alternative’ proteins – from algae to cricket powder – continue to gain traction in the food industry, dairy proteins are still growing, fast, says AMCO Proteins, which has been working with customers on a range of novel...
Arla Foods Ingredients has developed a new protein shot concept consisting of whey protein for ‘athletes and gym-goers’. It debuted the idea at the Supply Side West show in Las Vegas last week to beverage manufacturers.
Studies have linked protein-energy malnutrition to impaired immune function in the elderly, so researchers compared how a novel ultraviolet-treated dairy protein may give older adults an immunity boost.
Formerly known as Elmhurst Dairy, the New York-based creamery switched from producing dairy products to only producing plant-based products in May 2017. More than a year later it’s still developing new flavors of its ‘milked’ nuts and grains and introducing...
Vanillin and ethyl-vanillin ingredients provider Solvay Aroma Performance will debut new Vanifolia products for ‘off-note masking and enhanced taste’ at SupplySide West November 6-10.
New research has revealed the effectiveness of lactoferrin in cancer patients when taken as a supplement. It helps alleviate taste and smell abnormalities (TSA) that often come as a result of chemotherapy treatments.
The US Dairy Export Council (USDEC) and National Dairy Council (NDC) together showcased a selection of high protein dairy snacks at IFT 2018 in Chicago last week amidst an expo full of plant-based dairy alternatives.
Blood analysis of participants who ingested either ‘plasma-blasted’ whey protein or standard hydrolyzed whey protein isolate suggests that the former is more bioavailable.
Eating cottage cheese before bed for its casein content is a popular bodybuilding tip. But results from a new clinical trial suggests that casein levels may matter more than timing.
Let's talk about the scoops that come with protein powder—not that the scoop can necessarily make or break a consumer's decision to buy a powder, but a focus group conducted by packaging company TricorBraun reveals what protein powder buyers...
The food sector has witnessed a jump in demand for protein. But conflicting pressures mean this complex issue requires a nuanced response and leadership from the food industry.
Although many consumers are interested in nutrition that supports an active lifestyle, there is still a nutritional knowledge gap and untapped potential in the EU whey protein market, according to the European Whey Processors Association (EWPA).
Flavor innovation is usually seen as a key component of food product development and of less concern for supplements. But as sports nutrition brands seek competitive advantages and to bring in fringe, lifestyle-type consumers, flavors are taking center...
Agropur Ingredients has streamlined its US business by dividing it into three sectors: nutrition solutions, dairy solutions, and custom solutions to better serve their customers’ needs.
Consumers are still demanding protein, and from scanning the floors at this year’s IFT Food Expo, it looks like ingredient manufacturers are anticipating flavor and texture fatigue. From new plant-based proteins to egg protein, we round-up what’s new...
Agropur Ingredients has developed a process of isolating a form of glycomacropeptide (GMP), a substance that may have positive implications for people diagnosed with phenylketonuria (PKU), from whey after cheesemaking.
While milk has been known as an ‘excellent source of proteins, calcium and vitamin D’ and therefore ‘good for your muscles and bones’ for many years, other attributes of milk for health enhancing activity have not been given the same focus.
Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.
Entrepreneur Oliver Cookson has embarked on a new venture – a personalised protein-based nutrition service designed to “unravel the maze of protein by giving each consumer exactly what they need”.
Gel, powder, milky beverage, and clear beverage—these are the four whey protein applications Arla's new hydrolysates were designed for. And by breaking down the whey protein with enzymes, the ingredient should be absorbed by the body faster, the...
The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...
Hydrolysed wheat protein has shown muscle maintenance properties that compare favourably to whey protein in a study that demonstrates its efficacy amongst the elderly population.
Scientists have discovered cockroach milk is four times more nutritious than cow's milk with a protein that releases energy slowly over a long period of time.
The Bangalore Report, the latest FAO assessment of the DIAAS protein quality measurement method, is a “very positive step” towards replacing PDCAAS, says Volac.
Adoption of the DIAAS protein quality measurement method by Codex Alimentarius would be "advantageous" to its development, says a Food and Agriculture Organization of the United Nations (FAO) report.
Spanish scientists claim to have reduced the allergenicity of β-lactoglobulin (BLG), a lactose protein responsible for around 10% of milk allergies, using pulsed light treatment.
Minnesota-based Davisco has increased the production capacity and extended its BioZate product line, a family of hydrolyzed whey proteins that complements our portfolio of whey protein products for food and nutrition applications.
