Protein Package – an online website that allows customers to select snacks from around the world – really took off in 2020, turning George Greenhill’s fledgling dream into a growing reality.
Agricultural ministers of France and Austria are urging the Commission to develop an EU-wide plant-based protein strategy, which they say would contribute to more sustainable and diversified agriculture.
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
Roquette - a key supplier of protein to Beyond Meat – has opened what it claims is the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, becoming the first player to operate major pea protein facilities on both sides of the Atlantic....
The news that Nuritas has raised €40m ($45m) in funding brings into focus industry’s drive to not only add greater benefits to already functional foods but also achieve this in an environmentally friendly manner.
DSM continue to develop its interests in plant-based proteins as the corporation confirms the purchase of pea and bean ingredient specialists Vestkorn Milling for €65m.
Taste and nutrition company Kerry said new global research shows most protein consumers are motivated by health and wellness, with 50% of respondents associating protein with “healthy diet” and 46% with “healthy lifestyle.”
Nuritas has raised €40m ($45m) in the Irish biotech firm’s latest round of funding intended to finance global expansion efforts and potential new additions to its portfolio of plant-based bioactive peptides.
Traditional fermentation has been done on plants to create products like tempeh or sauerkraut for many years, but the ability to use fermentation on protein isolates and concentrates has been a critical recent development, a fermentation expert tells...
Israeli start-up Maolac is leveraging artificial intelligence to develop human milk proteins for the food industry, with an initial focus on sports nutrition.
In an effort to reduce reliance on terrestrial crops for ingredients manufacture, Israeli-based Genesea is looking offshore to marine macroalgae, co-founder Alexander Golberg tells FoodNavigator.
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Providing elite athletes with the nutrition 'edge' is not always about the counting of macros or the science behind ingredients, but it's sometimes as simple as making products and meals delicious, according to a leading health & performance...
Protein’s health halo remains firmly in place as a report identifies protein-based Ready to Drink (RTD) and protein type/content as prime category opportunities to excel in the growing sports nutrition category.
LGC is expanding its certification schemes with the introduction of a new program for protein products, with one brand owner calling it “a really important and timely product certification”.
New product launches from the last month include a perimenopause focused supplement and digital support solution, a herbal range for sleep and mind focused products, and a plant-based ready-to-drink protein shake.
Biotechnology company Perfect Day, Inc., which produces animal-free dairy proteins, has conducted a life cycle assessment (LCA) of its non-animal whey protein to calculate its environmental impact.
New research has warned about the importance of expert guidance and biochemical monitoring for sports nutrition users, as it finds a link between supplement consumption and alterations in liver and kidney function.
With just three weeks to go until NutraIngredients' annual Sports and Active Nutrition Summit, the virtual stage is set for some of the industry's biggest names.
With just one month to go until NutraIngredients' annual Sports and Active Nutrition Summit, interested delegates have just one day left to grab an early bird discount.
Arla Foods Ingredients has launched a new whey protein ingredient to help meet the growing demand for high-protein yogurts with health credentials and a premium positioning.
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
Hydrolysed type II chicken collagen in supplement form is effective in reducing joint pain and stiffness and in improving joint function among healthy adults, US researchers suggest.
Plant-based meat substitutes or meat are neither good nor bad, they are just not the same, says study authors, who add the foods’ nutritional content make them complementary rather than ‘nutritionally interchangeable.’
The closure of legacy sports nutrition brand Sci-MX has come as a shock to some but an industry expert has warned it is a manifestation of the tightrope many brands are walking today.
A high protein-low GI diet prevented hunger better than a moderate protein-moderate GI diet among overweight and obese people, according to data derived from the 3-year PREVIEW randomised intervention study.
Despite some confusion in the marketplace and an unresolved citizen’s petition on the issue, dietary supplement brands should label all nutrition information, particularly calories on sports nutrition products, industry experts tell NutraIngredients-USA.
Plant-based protein shakes may be better than whey protein shakes for people who need to monitor their glucose levels, according to research from the Centre for Nutraceuticals at the University of Westminster.
The European Food and Safety Authority (EFSA) has rejected claims a peptide blend included in infant formula could reduce the risk of developing atopic dermatitis.
Researchers have shown for the first time that insect protein is just as effective as milk protein for protein digestion, amino acid absorption and muscle protein synthesis.
A new approach to extract calcium from eggshells has been perfected by a team of scientists, who believe this waste material could be the starting point to create biomaterials used to regenerate bone.
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
The Food Safety Authority of Ireland (FSAI) has updated nutritional guidance for the over 65s in a move to improve the quality of life for an age group that in 2016, increased by 19% in Ireland to 630,800.
The market for collagen peptide products are still a long way from their peak, a new report suggests as it cites probiotics and omega 3’s developmental paths as evidence that collagen’s product lifecycle is still at a very early stage.
NutraIngredients will host a free webinar next Thursday (April 29th) looking into the changing landscape of the sports nutrition market, the new consumer interests, and the role of personalised nutrition.
Swiss ingredient manufacturer Lonza has expanded the reach of it UC-II branded line of collagen with a new organic option, which fills in what the company characterizes as a gap in the market in the United States.
Research into a food supplement for malnourished children is offering insights into how gut bacteria may affect growth as it appears to ‘repair’ disrupted microbiomes and effectively address the effects of malnutrition.
Norways’s Hofseth BioCare (HBC) has expanded its internation distribution deal for its salmon-derived portfolio of ingredients with IMCD, headquartered in the Netherlands.
A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
Nuritas is to provide Sumitomo Chemical with its Artificial Intelligence (AI)-powered peptide discovery services in a multi-year partnership that addresses food growth to satisfy a growing global population.
With its first purchase order from Nestlé-owned Garden of Life in hand, Norwegian biotech company Hofseth BioCare (HBC) is gearing up for significant growth in North America with new products, exciting science, and unique claims.
A mother’s diet influences the composition and diversity of her breast milk, with knock-on effects to the developing infant's gut microbiota, says a new study from Spain.
Supplementation forms a key part of the nutrition protocol of Everton FC, one of the oldest clubs in English football. It’s part of a revamp of the club’s approach to fueling players, brought on by the team’s first dedicated head of nutrition. But supplements...
