Brabender uses IFFA in Frankfurt, Germany, to showcase lab equipment for alternative proteins
May 17, 2022
Consumers are increasingly more interested in their health as well as issues of environmental protection and sustainability. As a result, many of these same consumer-shoppers are increasing opting for alternative proteins derived from plants and even insects.
Kemin uses AOCS meeting to promote Proteus® fat block technology
May 4, 2022
Steve Kelleher, Research Fellow, Kemin Food Technologies, North America, will present the session, “Solubilized Proteins as a Fat Block in Production,” which highlights recent research exploring methods to reduce the amount of fat uptake while retaining moisture in deep-fat-fried protein products.
Meat and dairy alternatives can use common naming conventions in the state without fear of prosecution
March 31, 2022
The law, which went into effect on Oct. 1, 2020, imposed fines of up to $500 per day for every marketing representation of plant-based meat products that use terms like “burger” and “sausage.” Under the law, plant-based meat products were prohibited from using those terms even when accompanied by clear modifiers like “vegan,” “veggie,” or “plant-based” on their labels.
CP Kelco’s new nature-based offerings meet demands for improved taste, texture and clean labels
March 18, 2022
CP Kelco, a global leader of nature-based ingredient solutions, is pleased to announce a new portfolio of offerings to support product development in the dynamic, fast-growing market of plant-based meat alternatives. The new range of solutions includes nature-based, cleaner label-friendly ingredient options for formulating plant-based burger and sausage alternatives and helping deliver a meat-like eating experience.
New meat snacks are antibiotic- and added nitrate-free
March 14, 2022
This is the fourth stick to be offered in a 0.5oz go-pack format that is easy-to-pack for busy families and individuals looking for portable protein-filled snacks that provide fuel throughout the day.
PGP International’s new PROLIFICA texturized pea proteins offer greater formulating versatility
March 8, 2022
The growing trend for vegetarian or flexitarian diets has created a need for more plant-based protein options, especially when it comes to familiar products such as burgers, sausages or meatballs. Consumers are looking for the same taste, texture and experience of traditional meat products while feeling like they are eating healthier and being more sustainable.
Flavors specialist T. Hasegawa eyes trends, tastes involving flavor and protein
February 28, 2022
For more than a century, T. Hasegawa has made “Life Taste Better” through custom flavors and fragrances developed for the world’s top food and beverage brands.
The new frozen products are 100% grain free, gluten free, and contain 3g net carbs and 25g protein per serving
February 28, 2022
Real Good Foods' Stuffed Chicken Bites platform is made from nutritious ingredients and 100% grain free, gluten free, and contain 3g net carbs and 25g protein per serving.
Trying to capture the fast-moving plant- and cell-based meat industry is something akin to taking a picture with an old Polaroid instant film camera. It’s only a very quick, momentary snapshot in time while the subject continues to change.