Traditionally, proteins such as glutenin and gliadin have been favored in baking for their role in dough texture and structure. However, as consumer awareness of health, nutrition, and sustainability has grown, the focus has shifted to incorporating a broader range of protein sources into baking.

CSE’s canned Clear Protein is light and juicy with a fruity-fresh twist, while containing 20g of lactose-free whey isolate protein per can.   

Available in two new flavors, Maple Almond and Honey Pecan, Wheaties Protein is made with hearty nut-clustered whole grain flakes, almonds or pecans, pumpkin seeds and honey or maple syrup.

Elementar Americas is partnering with Protein Production Technology International to host a free panel discussion and webinar on “Accelerating Alternative Protein Innovation in the Lab.” It will air on Tuesday, April 30, 2024, at 11:00am EDT/8:00am PDT.

Crafted with invigorating organic ingredients, each 12oz ready-to-drink AWAKE+PROTEIN latte is fortified with 10g of plant-powered protein and 200mg of Lion's Mane mushroom extract, a nootropic clinically proven to support cognitive function.

Today, it’s hard to keep up with the dramatic evolution of protein ingredients that fall under the umbrella of plant-based. This includes the growing numbers of ingredients that are not even based on plants. Here’s a brief look at current trends that help define movement in plant-based ingredients, followed by predictions for the future of alternative proteins.

The company's brand name and sweet protein platform "Oobli'' was inspired by West African villagers who originally described the Oubli Fruit as being, "So sweet it makes children forget their mother's milk."

At a time that the plant-based meat analog industry is currently passing through some growing pains, cell-based meat is encountering its own challenges.

PalmAgility® 600 series compound coating fats (pictured) are a new line of patent-pending, specialty fats designed for a variety of applications including fillings, drizzling, enrobing and bottoming for bakery, snacks and confectionery products. 

North American consumers need protein solutions that are right-sized, simple, globally inspired and affordable. That’s according to the newly published “Protein Profile,” an annual report produced by Cargill’s North American Protein business.