The impressive growth with all things protein will continue, with clear beverages, breakfast cereal, and maybe even protein in French fries offering opportunities for suppliers and manufacturers alike.
The rising aging population in the US presents an underexploited opportunity for food and beverage marketers—particularly in the already massive protein market, as older consumers are just as desperate for sustained energy as their younger counterparts.
As protein appears primed to continue its meteoric rise, buoyed by a strong health halo among US consumers, where is there still potential for this macronutrient?
2014 SPECIAL EDITION: DAIRY PRODUCT QUALITY TESTING
It could take up to five years for the the Food and Agriculture Organization of the United Nations (FAO) to adopt the Digestible Indispensable Amino Acid Score (DIAAS) protein measurement method, British protein specialist Volac believes.
Fresh scientific claims, that spreading protein intake evenly across meals can optimize the sustainability and growth of muscle, could broaden "mainstream opportunities" for high-protein products, says Volac.
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.
Soaring whey prices are changing the face of the protein concentrate market, but hefty Asian-driven premiums won’t signal a flood to plant proteins, says an analyst.
The European Food Safety Authority (EFSA) has rejected Irish dairy and ingredients giant Glanbia’s claim that its Prolibra whey-peptide ingredient can reduce body fat, failing the claim on characterisation grounds that dogged 100s of probiotic submissions.
The European Food Safety Authority (EFSA) has dismissed industry claims that a newly published scientific opinion that sets nitrogen conversion factors (NCFs) to calculate food protein content risks penalising dairy products vis-à-vis lower quality sources...
Protein may play a greater role in wakefulness and burning calories than simple carbohydrates, suggests a new mouse study published in the journal Neuron.
Cross-linking milk proteins could reduce their digestibility, leading to increased satiety, and reduced allergic reactions, according to new research from Finland.
Irish dairy ingredients specialist Carbery is marketing a “clean tasting” hydrolysed whey protein range aimed at the sports nutrition market after completing sensory studies in conjunction with the North Carolina State University (NCSU).
A range of whey processing technology is designed to allow dairy groups to produce value-added ingredients with long-term reductions to costs and environmental impacts, according to its manufacturer.
DSM Food Specialties' protein ingredient PeptoPro is featuring in a
new sports drink being launched in the United States, a formulation
for sports beverages that was applauded earlier this year by the
Scientific Advisory Board...
New fundamental science reveals how the major foodborne pathogen
Listeria monocytogenes commandeers cellular transport
machinery to invade cells and hide from the body's immune system.
Tate $ Lyle has chosen the Food Ingredient Asia-China expo as the
launching pad for its new emulsifying protein for coffee creamers
and filled powdered.
Dairy farmers have traditionally used protein supplements as a
means of bolstering milk yields among lactating dairy cattle, but a
new report concludes that excessive protein consumption can in fact
reduce milk yields, as well as...
Nizo food research claims to have taken the cold gelation method a
step further, opening the way to control stability, gel strength
and flavour conservation of heat induced gels.
