Items Tagged with 'protein sources'

ARTICLES

Charlie Baggs

Formulating with Plant Proteins

Interview with Charrlie Baggs, President, Founder and Executive Chef at Charlie Baggs Culinary Innovations (CBCI)
Bob Garrison
Robert Garrison
May 3, 2024

Prepared Foods discusses plant protein ingredients and formulation strategies with Charlie Baggs, president, founder and executive chef at Charlie Baggs Culinary Innovations, Chicago.


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Stephanie Lind

The Protein Ingredient Landscape

Bob Garrison
Robert Garrison
December 12, 2023

In this exclusive podcast, Editor Bob Garrison talks with Stephanie Lind, founder and chief strategy officer at Elohi Strategic Advisors (ESA), about the protein ingredients that grew most in 2023—as well as what’s next in 2024.


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Prepared Foods Infographic
INFOGRAPHIC

Consumption of Protein Sources

January 18, 2022

The International Food Information Council surveyed consumers for its 2021 annual Food & Health Survey. Prepared Foods looks specifically at consumer protein preferences and consumption patterns.


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Food Industry News

Nature's Fynd Begins Production

Company raises $80 Million series B to commercialize a new protein
April 3, 2020
Nature's Fynd, a food tech company producing a protein from a microbe originally discovered in the geothermal springs of Yellowstone's ancient volcano, has raised $80 million in new funding.
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Ips Pop Protein-Packed Snacks

Ips Pop is available in two varieties: White Cheddar (made with real cheese) and Classic Salted (salt and natural butter flavor)
October 26, 2016
The snacks is made with non-GMO corn, is gluten-free and contains 150 calories per serving
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EatingBehaviors900

Burgers and the American Diet

Four in five Americans agree burgers are a good source of nutrients
May 27, 2016
While consumption of beef is down over the past decade, burgers endure as a mainstay of the modern American diet. New research from Mintel reveals that not only do 82% of consumers agree that burgers are a good source of nutrients, but another 80% would pay more for burgers made with premium ingredients. With three in five (62%) consumers saying that they love burgers, there’s no denying their popularity.
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Today's processors and bakers take advantage of the surge in popularity of non-wheat grains and seeds

Superior Seeds and Grains

With consumer interest in “natural” and organic health foods on a continuing rise, endless possibilities are open for creative food formulators and marketers
Judi Adams, leading expert on grains and whole grains marketing and applications
Judi Adams MS, RDN
October 14, 2015

Grains are enjoying a renaissance arising from a confluence of the natural/organic push; a “back to bread” trend that has restored artisanal and artisanal-style breads to star status; and—from two opposing directions—the gluten-free wave.


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Lightlife Launches Three New Vegetarian Products

Lightlife expands its existing line of vegetarian meat alternatives with new Smart Patties® and Harvest Apple Smart Sausage®
April 2, 2015
Great on the grill and perfect for anyone who is reducing or eliminating meat from their diets, Smart Patties and Smart Sausages are found alongside other Lightlife products in the produce or dairy section at grocery and natural food stores nationwide.
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Beef and Chicken Top Animal Protein Sources

Half of U.S. Consumers Consider Animal Protein the Best Source of Protein
October 9, 2014
As U.S. consumers look to increase their intake of protein about half of them feel animal protein, namely meat and fish, is still considered the best source of protein.
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EVENTS

Webinar

3/28/24 to 3/28/25
Contact: Meg K.

Plant-Based Foods: Green—and Still Growing!

ON DEMAND: Prepared Foods hosts its third annual Plant-Based Foods webinar and explores tastes, trends and technologies in the growing plant-based foods market.

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Webinar

9/25/24 to 9/25/25
Contact: Meg K.

Protein—From All Dimensions, in All Directions

ON DEMAND: This exclusive, 60-minute webinar will review leading protein ingredients, innovations and issues from 2024 and predict what’s new and what’s next for 2025.

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