The innovation enhances the quality and functionality of clean-label foods, while reducing production costs, making healthier food options more accessible to consumers.
An emphasis on plant-based ingredients aligns with Pureture's commitment to environmentally friendly and sustainable food production, ensuring the health and longevity of future food sources.
Protein is a key and vital nutrient, necessary not only for maintaining muscles and other tissues but for production of key components of the body’s operating systems—virtually every metabolic function relies on the protein structures known as enzymes.
The rise in consumer demand for dairy-free products has challenged developers to mimic the unique functions of the casein, whey, lactose, and fat found in animal milk
Since “dairy-free dairy” must deliver on a range of consumer needs, consumers who seek dairy alternatives due to an allergy or lactose sensitivity may want dairy alternatives that have comparable nutritional profiles to a dairy counterpart.
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.
Ascent is committed to using real food ingredients and no artificial flavors or sweeteners
May 15, 2019
Ascent products are designed to support clean-eating, hard-working athletes in improving their muscle health and performance and reaching their fitness and nutritional goals.
FrieslandCampina Ingredients North America introduces native, prolonged release protein
October 11, 2018
FrieslandCampina Ingredients’ new Micelate™ Prestige is a premium quality, cold-processed, native micellar casein isolate, derived from high quality milk. Its unique microfiltration process results in a very pure micellar casein with a 95:5 casein-to-whey ratio.
Snowville yogurts come from cows tested 100% for A2/A2 genetics
April 18, 2016
A2/A2 refers to a variation of protein found in cows’ milk, which some research has shown to be easier to digest than the A1 milk that is predominantly produced by cows in the US. All human milk is A2/A2.
Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well
Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.
A study shows additional benefits of consuming a blend of soy and dairy proteins after resistance exercise for building muscle mass.
April 28, 2014
The research also shows a prolonged increase in amino acid net balance across the leg muscle during early post-exercise recovery, suggesting prolonged muscle building.