Proteins

Meeting Nutrition Taste Challenges with Natural Vanillin

Content provided by Solvay | 07-Sep-2023 | White Paper

Consumer increasing demand for high-protein nutrition creates significant taste challenges for manufacturers.

Future Food-Tech London - Download Summit Brochure

Content provided by Future Food-Tech London, September 28-29, 2023 | 01-Aug-2023 | Product Brochure

Future Food-Tech's European flagship brings together 800+ leaders from food brands, ingredient providers, pioneering entrepreneurs, and investors,...

From Pod to Plate: Unlock the Power of Pea Protein

Content provided by ADM | 12-Jul-2023 | Case Study

ADM is expanding our world-class textured pea protein portfolio with our newest solutions, AccelFlex™ TS P80 and AccelFlex™ TS P65. Both feature a clean,...

The latest trends in plant-based meat alternatives

Content provided by ADM | 10-Jul-2023 | Infographic

Today’s consumers are increasingly taking a proactive approach to their health and wellness, seeking expanded protein choices to diversify their diets....

Promilk, outstanding milk proteins for clean label processed cheese

Content provided by Ingredia SA | 14-Jun-2023 | Application Note

Nowadays consumers are looking for natural, healthier and simple food products. Milk proteins alternatives are growing but they need a lot of ingredients...

Explore our latest Unbeatable Sensory Results of Plant-Based Concepts

Content provided by Solina | 02-Jun-2023 | White Paper

We have successfully closed the gap between the sensory experience of plant-based protein foods and traditional animal proteins, as demonstrated by a food...

Make your meat go further

Content provided by ADM | 19-May-2023 | Infographic

Consumers increasingly choose plant-based sources of protein, but still crave the satisfying taste of meat.

Promilk, Outstanding clean label milk proteins

Content provided by Ingredia SA | 08-Mar-2023 | White Paper

Meet new consumer expectations with Clean Label products: a guarantee of authentic, natural, transparent products that meet the ever-growing demands of...

European-sourced, non-GMO, sustainable soy protein.

Content provided by ADM | 22-Feb-2023 | Case Study

ADM’s SojaProtein is the largest grower and producer of high quality, sustainable soy in Europe. Grown and processed under Serbia’s strict non-GMO requirements,...

Plant-based protein innovation: PrOatein Fine & Organic

Content provided by Lantmannen Functional Foods AB | 13-Dec-2022 | White Paper

Lantmannen launches two new versions of PrOatein, our plant-based protein concentrate made from Swedish non-GMO oats. It's vegan-friendly and can...

Four New Modes of Production That Can Supply More Food With Less Impact

Content provided by Rabobank | 02-Nov-2022 | White Paper

Confronted with rising costs, supply chain fissures and regulatory pressure, food companies must embrace these key innovation areas to increase production...

Future-forward plant-based perfection.

Content provided by ADM | 26-Oct-2022 | Product Presentation

Today’s consumers are in the know when it comes to ingredient sourcing and manufacturing safety, leading to a rise in demand for transparency and verification....

Alternative dairy innovation

Content provided by Lallemand Bio-Ingredients | 21-Oct-2022 | White Paper

Lallemand Bio-Ingredients offers an elaborate portfolio of specialty ingredients to help address the many challenges surrounding alternative dairy products.

Enriching taste & nutrition with chicken broth

Content provided by Symrise | 17-Oct-2022 | Product Brochure

Chicken provides the #1 tonality in soups, meals and stocks around the world. Symrise, with its diana food™ portfolio of natural ingredients, has developed...

Paving the path for the plant-based transition

Content provided by Solina | 26-Sep-2022 | Research Study

Recognising that sensory optimisation can accelerate the plant-based transition, NEXTERA®, Solina’s subsidiary in new protein food, has worked with an...

Transparency: Why it's critical to food businesses

Content provided by Muddy Boots by TELUS Agriculture & Consumer Goods | 01-Sep-2022 | White Paper

Transparency can be seen as a golden thread that runs through economic, environmental, political and ethical pillars in a global food system that is more...

Food ingredients from Cambridge Commodities

Content provided by Cambridge Commodities | 31-Aug-2022 | Product Brochure

At Cambridge Commodities, we supply a variety of food ingredients for inclusion in bakery products, cereal, snacks, bars and more. We can also offer bespoke...

Texturising plant-based meat alternatives

Content provided by Herbafood | 08-Jun-2022 | White Paper

At Herbafood, we are certain that the shift towards plant-based eating will continue to play a major role in human nutrition.

Innovating for Plant-Based Meat Alternatives

Content provided by CP Kelco | 07-Jun-2022 | White Paper

The global market for burger and sausage alternatives is experiencing tremendous growth – and is still expected to climb as more flexitarians embrace plant-based...

Multi-faceted expertise makes the difference

The market opportunity for meat alternatives is clear. Consumers have already embraced plant-based meat alternatives. The only question has been whether...

Flexitarianism: from vegi-tourists to vegan foodies… use nutritious plant-based ingredients to match the lifestyle.

Recorded the 02-Jun-2022 | Webinar

BENEO helps you develop plant-inspired options that are simply delicious. Sharpen up your recipe with natural ingredients and create a taste experience...

Your edge in next-level plant protein nutrition.

Content provided by ADM | 27-Apr-2022 | Product Presentation

Maximize plant protein diversity and optimize protein quality in finished products with ADM’s MaxFlex™ protein systems. The newest offering under ADM’s...

The Next Wave in High Protein Snacking in Europe

Content provided by Glanbia Nutritionals | 20-Apr-2022 | Sponsored Link

Are you ready for the next wave? Our Insights team is sharing the European results of a global usage and attitudinal study into healthy snacking. Join...

Innovation with PrOateinTM oat protein

Content provided by Lantmannen Functional Foods AB | 01-Feb-2022 | Application Note

As the demand for plant-based foods and beverages continues to grow, manufacturers are looking for new, innovative ingredients, so they can develop healthy,...

Say Cheese To Vegan

Recorded the 22-Feb-2022 | Webinar

Consumers have numerous expectations on plant-based cheese. A strong demand to meet an immediate consumer need for high quality in terms of taste and texture...

Promilk® B Max, outstanding milk proteins for clean label products

Content provided by Ingredia SA | 15-Nov-2021 | Business Advice

As a clean solution, Promilk® B-Max is a new functional milk protein that enables to remove thickening agents in cream cheese for cheese cake for example.

18 steam distillation challenges solved!

Content provided by BÜCHI Labortechnik AG | 09-Nov-2021 | White Paper

Use our popular steam distillation cue cards to benefit from expert solutions to key challenges in steam distillation.

Looking to boost nutrition & texture of meat alternatives? Meet CanolaPRO®: the new plant-based, allergen-free protein isolate.

DSM Food and Beverage | Recorded the 17-Nov-2021 | Webinar

The market for meat alternatives just keeps growing. The greatest challenge for our industry is finding ways to fuel this growth by meeting rising consumer...

Choosing a Protein Ingredient Partner

Content provided by Glanbia Nutritionals | 20-Oct-2021 | Insight Guide

With unprecedented consumer interest in protein and protein-enhanced foods and beverages, product developers are working hard to create consumer products...

Innovate with locally sourced plant-forward solutions.

Content provided by ADM | 21-Sep-2021 | Product Presentation

ADM gives you an edge in developing innovative plant-based proteins with the speed-to-market and reliability you need to succeed.

19 Pocket Cards with Essential Kjeldahl Knowledge

Content provided by BÜCHI Labortechnik AG | 26-Jul-2021 | White Paper

With our free cue cards, keep essential knowledge of the Kjeldahl method with theory and tips right at your fingertips, for quick and easy referral. Cover...

Capture attention with bold, vibrant color.

Content provided by ADM | 29-Jun-2021 | Product Brochure

As plant-forward foods continue to grow with consumers, there is an increased demand for appealing colors that draw consumers in before ever taking a bite....

What's next in 'healthier for you' protein coatings

Recorded the 18-Jun-2021 | Webinar

This webcast is hosted by Griffith Foods whose experts will take you on a journey to better understand coatings for protein and alternative protein substrates.

The Probiotic Edge: How To Succeed in Changing Functional Food Markets

Content provided by BC30 | 18-May-2021 | White Paper

Common perceptions of categories perceived as indulgent or unhealthy are a powerful impetus for innovation that focuses on reformulation with functional...

The Secret to Success with Plant-Based Yogurts

Content provided by CP Kelco | 30-Mar-2021 | White Paper

With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy...

Planting Possibilities: Insights

Content provided by Ingredion | 16-Mar-2021 | Research Study

A fifth of consumers globally are cutting back on animal-based products or cutting them out completely. This mega-trend is only accelerating as health-conscious...

Three Steps to Making Plant-Based Proteins Taste Great

Recorded the 19-Jan-2021 | Webinar

In its webinar, flavoring experts at Symrise reveal consumer insights, protein challenges and taste opportunities that drive culinary preference in plant-based...

Plant-based innovation with oats

Content provided by Lantmannen Functional Foods AB | 08-Dec-2020 | White Paper

Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look...

Are you ready for a new taste experience?

Content provided by Lallemand Bio-Ingredients | 02-Dec-2020 | White Paper

The Plant-based movement is gaining traction and it is common to refer to Plant-based food as products that are direct replacements for animal-based products....

Big surprises in Ipsos survey of 6000 flexitarians

Content provided by IFF | 30-Nov-2020 | White Paper

Flexitarians in 9 countries give a meal-by-meal account of their preferences. Discover what it takes to make plant-based part of every meal in our groundbreaking...

From Field to Table: Discover an Integrated Approach to Plant-Based Meat

Roquette | Recorded the 17-Nov-2020 | Webinar

Food means togetherness. This is true for families at the dinner table, and it is true for innovators working together to find more sustainable ways to...

Griffith Foods research finds millions of casual meat reducers, barely detected by food industry.

Content provided by Griffith Foods | 22-Sep-2020 | White Paper

The Griffith Foods Team secured opinions, insights, and data from some 4000 consumer residents in the UK, Germany, France, and the Netherlands. The results...

Top 10 Global Food & Beverage Texture Trends

Content provided by CP Kelco | 16-Sep-2020 | White Paper

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick...

Free guidebook to proximate analysis of food

Content provided by BÜCHI Labortechnik AG | 20-Apr-2020 | White Paper

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl,...

A matter of taste. Your protein - proudly green!

Content provided by Symrise | 09-Dec-2019 | Business Advice

Consumers are looking with increasing delight for food and beverages featuring alternative proteins.

Hence, they are increasingly choosing...

How to find textural perfection in meat alternatives

Content provided by Stable Micro Systems | 25-Mar-2019 | White Paper

An increase in vegetarian diets has led to a rise in demand for meat alternatives. Replicating the texture of meat is vital to consumer enjoyment, but...

Impact of the new Novel Food process on applicants

Content provided by Pen & Tec Consulting Group | 11-Mar-2019 | White Paper

A year after its implementation, this technical paper questions whether changes to the novel food regulation have brought about positive improvements to...

Functional solutions for Health & Nutrition by Solvay

Content provided by Solvay | 20-Dec-2018 | Business Advice

Health & Wellness / Nutritional food applications are facing key challenges around taste, linked to the high protein content (pea, soy, whey among...

The unrivalled potential of gelatine

Content provided by Gelita AG | 03-Dec-2018 | Data Sheet

Gelatine’s multifunctional technological properties provide product developers with an unrivalled toolbox for current and future food applications. None...

Plant-based alternatives to thrill your tastebuds

Content provided by Tereos Starch & Sweeteners Europe | 25-May-2018 | White Paper

Tereos has launched a range of delicious, 100% plant-based solutions for the food industry. Sauté Végétal is the first example of this new range of high-protein...