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Roquette has announced the expansion of its range of premium plant-based proteins for the meat alternative sector at Food Ingredients Europe on 3-5 December 2019. This further offer will be supporting the development of new opportunities for plant-based food innovators.
With research showing a rise in consumers checking nutritional labelling on dairy products for reduced sugar and higher protein content, Will Cowling, Marketing Manager at FMCG Gurus, explores how consumer choices in France are changing.
Fourteen global cities have committed to the C40 Good Food Cities Declaration, in order to promote and preserve the health of citizens and the planet.
We discussed Nature’s One novel approach of using organic pea protein in baby and toddler formulas with the company's CEO, Jay Highman.
A new 'butter' formulation has been developed that is approximately one-fourth the calories of regular butter.
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.