A new 'butter' formulation has been developed that is approximately one-fourth the calories of regular butter.
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Proteins & alternative proteins
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Factors such as its low allergenic potential, as well as nutritional and functional advantages, have boosted the pea protein market.
A recent survey has shown that consumers think very positively about protein. However, as Mike Hughes explains, it is important to not overestimate the extent that consumers monitor their protein intake...
The enzyme stabiliser market is showing strong growth with sales being highly influenced by increasing demand from the food processing industry.
The FDA is amending regulations to provide for the safe use of soy leghemoglobin as a colour additive.
New project looking into sprouted grains and pasteurisation has been rewarded a grant by Innovate UK.
The wheat protein market is expected to reach around US$ 2800 million by the end of 2019 in terms of value.
The global market for rice protein surpassed US$ 108 million in 2018 according to a recent study.
New report states that Finland's in a good position to enhance its protein self-sufficiency while building a sustainable, carbon-neutral food chain.
A new report has highlighted the current scenario of the banana powder market and its demand and consumption in various applications, concluding that the market is expected to reach a market value of US$ 730 million by the end of 2027.
Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, will present its diverse range of specialist nutritional solutions for the first time at ProSweets 2019...
Growing trends towards vegetarianism and veganism have made a dent in the global food market.
Vegan barbecues, black bean chipotle, better-for-you ice cream and exotic crisps could all make an appearance in consumer habits this summer.
Three European trade bodies have issued a reminder to member states not to go soft on misleading practices.