In spite of the many strides made in women’s health and nutrition, one of the key issues facing women is a very basic one: insufficient protein intake. Sarcopenia, the progressive loss of skeletal muscle mass, occurs far more frequently, and at a younger age (beginning around age 35), in women than in men. It is the primary factor leading to weakness and frailty in women as they age.

Obvi teamed up with Entenmann's®, a quintessential brand in baked goods, to bring consumers a collagen-boosting solution inspired by a classic treat. Obvi and Entenmann's® launched a collaborative flavor of Obvi's cult-favorite collagen protein powder, Entenmann's® x Obvi Super Collagen Protein Powder | Chocolate Chip Cookie.

Innophos introduces Textur-Melt® LM89 and DKP (Dipotassium Phosphate), which help stabilize and improve the performance, functionality and quality of drinks that contain protein from sources including whey, collagen, and plant-based sources.

Rritual Superfoods Inc. announced that the company's product innovation and research team has completed testing on the first of its new superfood mushroom latte blend formulations, incorporating plant-based collagen enhancers as a key market differentiator.

GELITA used this year’s virtual IFT21 event to host educational session titled, “Hot! Hot! Hot! Food Formulator’s Must-Have Ingredient: Collagen Protein.” Attendees could see connect with GELITA Food Scientist Ginger Waller and discuss original formulations with collagen proteins.

Designed to solve many process and quality issues, including shelf life extension and operational efficiency, the “Flour Tortilla Doctor” ensures tortilla performance and delivery of a product that consumers will enjoy.

Convenience has been a strong driver in the food market for years, in retail as well as out of home. In recent months take-out and delivery models have experienced a tremendous boom. 

The American Egg Board (AEB) named Hema Prado to the newly created role of director of sustainability. Reporting to Dr. Mickey Rubin, executive director of the AEB’s Egg Nutrition Center, Prado will oversee development and administration of a comprehensive new sustainability program encompassing critical industry-level research and education initiatives with significant potential value to US egg producers and their food industry customers. 

The protein trend has promised to continue at a steady pace, with interest in, and consumption of, plant proteins increasing at record levels. This is due in large part to the rapid expansion in consumer demand for meat, dairy, and seafood analogs. But alongside the growth in protein as a whole ingredient, the various parts that make up a protein molecule are not being ignored.