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.
Protein-packed Easter eggs, chocolate Valentine’s hearts and advent calendars are previously unseen novelties that will resonate with health-conscious consumers, says UK startup Cocoa Plus.
While we’re often told that millennials are rejecting the brands their parents grew up with, the same rules don’t necessarily apply in the candy aisle, notes the CEO of Ferrara Candy Co (est. 1908), who says millennials and Gen Z-ers are driving the double-digit...
Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market. Now startup company Rap Protein LLC has expanded the idea into a new area with the...
A combination of pectin and fibrils of ovalbumin may offer interesting and innovative encapsulation materials for formulators as protection for sensitive ingredients like flavours, says a new study.
A new study suggests that coating freeze dried strawberry pieces with whey protein, glycerol and lactose can help reserve texture when they are rehydrated, thereby making them suitable for use in a broader range of moist and liquid applications.
While the availability of whey and lactose products continue to climb during 2008, price volatility has managed to hamper hikes in profitability of the segment as manufacturers hunt for cheaper ingredients, says a new report.
Freisland Foods Domo and Nandi Protiens are introducing a new range
of whey protein concentrates for low-fat yoghurt and other food
categories - the fruit of a partnership to leverage new protein
technology to quickly meet new market...
Canadian researchers are looking into the effects of gelling of
whey protein isolates with xanthan gum in concentrations well below
that usually reported, and have already filed for a patent on the
technique.
Modification of whey protein concentrates with high phospholipid
proportions could turn standard emulsifiers into functional health
promoting ingredients, results that could have important
implications for the food industry.
Carbery believes that its new corporate structure will enable the
dairy ingredients giant to tap growing demand for added value
products and provide a one-stop-shop for manufacturers.
Innovative dairy ingredients are increasingly being used in
nutritional-focused applications and are showing significant growth
rates according to a new study.
Irish dairy group Glanbia has begun construction of a new cheese
and whey manufacturing facility expected to generate sales of
around $350 million per annum when completed next year.