Nutricia has launched a new plant-based medical nutrition drink under the Fortimel range, to provide the same nutritional benefits to patients with specific dietary preferences.
Increasing protein intake appears to reduce the risk of cognitive impairment in older age, while an extreme decline in animal-based protein consumption is linked with a 48% increase, new data from a long-term China study suggests.
LGC has officially launched its new ‘Informed’ certification scheme for protein products to help raise the bar on quality and confidence in protein supplements.
Pharmactive Biotech Products' new scientifically backed KWD+ kiwi extract (Actinidia deliciosa) targets vegan sports nutrition consumers as well as ageing populations at risk of muscle loss.
Ergo Bioscience plans to scale up its cell culture fermentation process with the help of Italian specialist firm Aethera Biotech in a new deal announced today.
Whey, but not pea, protein significantly attenuates exercise induced muscle damage (EIMD) following long-distance walking in older adults, likely due to the difference in leucine levels, according to new research.
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
A dose-dependent relationship between protein intake and muscle strength has been reported by a new meta-analysis conducted by Japanese dairy company Meiji.
Researchers observed a significantly reduced loss of lean body mass (LBM) in the early stages of bed rest in women administered a high protein-BCAA diet.
Older adults are not consuming enough protein so more importance should be placed on creating products tailored to these consumers, researchers have said, providing their own recommendations on how to achieve this.
Increased protein consumption plus specific probiotics helped improve the functional status of patients with recent COVID-19 infection in a recent study involving 200 patients.
First Milk will manufacture specialist whey protein powder for Arla Foods Ingredients, enabling it to address the growing consumer trend for protein-enriched foods.
A new study measuring the impact of pre- and post-nutrient timing on lower- and upper-body strength in both men and women concludes that females appear to respond particularly favourably to nutrient consumption.
Juliet Barratt founded the protein bar maker Grenade with husband Alan Barratt, which launched in the UK market in 2010. When the couple built their self-funded business in their spare bedroom, they had no idea that their hobby-turned-business would make...
We know the sports nutrition market is becoming increasingly mainstream and there are ample opportunities for brands to target a wider market but sometimes mass appeal doesn’t mean mass return in the long run.
Leading international grocer Iceland is jumping on the sports nutrition trend with an exclusive MyProtein partnership, demonstrating how the grocery retail space offers brands access to huge new markets.
There is still time to register to join representatives from Huel, Alibaba, FourFive, Bulk, Gatorade Sports Science Institute, and more at NutraIngredients’ Sports & Active Nutrition Summit, 5-7th October.
Protein bars are central to the narrative of sports nutrition going mainstream, according to Nutrition Integrated founder, Nick Morgan, speaking at the launch of Arla Foods Ingredients new protein concept.
A new survey of Turkish footballers has revealed insights into why and how these athletes consume supplements as well as some of the sex discrepancies in consumption.
New research indicates that ordinarily healthy but sedentary individuals who take up LOW-HIIT exercise do not seem to specifically benefit from ingesting protein supplements.
Nextferm, an Israeli company focused on fermentation technology, has announced a production deal for one of its flagship ingredients branded as ProteVin vegan protein.
Short-term high protein diets may promote microbial instability in the gut that negatively affects the performance of endurance athletes, say researchers from the UK.
Conventional red meat is a better source of protein and delivers more essential amino acids than plant-based alternatives, based on results from a New Zealand RCT.
Scientists have detailed a new approach for studying microbiota functionality that uses mass spectrometry to define protein levels in microbiota samples and identify specific cell function.
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
Laïta Nutrition is the nutrition division of the Laïta dairy cooperative and is focusing on the sports nutrition market to satisfy a range of target consumers.
Enzymit, an Israeli development state company, has secured $5 million in funding to further develop its AI platform that can greatly speed the development of novel enzymes. The technology has the potential to cut the cost of many ingredients now made...
In addition to carbs and fats, protein is one of the three macronutrients required for optimal health. Protein aids with tissue growth and repair, supports immune health, and according to new research, may help some children grow taller.
Eating a balanced diet with a range of proteins from different sources rather than from a single source could help prevent high blood pressure developing, a study has found.
Yellow pea protein demonstrates similar digestive and metabolic properties as milk casein and is a viable alternative source of dietary protein, according to French scientists.
Liat Lachish Levy recently took the lead role at foodtech company ChickP. Levy said her passion for growing and transforming businesses while creating positive change is what helped her land the CEO position.
Omnivores and vegans experienced similar muscle mass and strength benefits from whey or plant-protein supplements, respectively, says a new study from Brazil.
Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.
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.”
Scientists have shown that protein intake above the Recommended Dietary Allowances (RDA) will not increase the risk of DNA damage in older adults, according to a first-of-its-kind study.
New research has concluded that the addition of berry polyphenols to plant protein isolate dispersions can alter their physical properties in a way which might be useful for the formulation of functional food and drink.
Two women who grew up enjoying the health benefits of eating insects in South Korea and Mexico have teamed up to create a versatile and nutrient dense insect protein blend which they hope will appeal to a wide audience from gym fanatics to fellow mums.
Personalized dietary advice is a cost-effective way to boost protein intakes and increase strength for community-dwelling older adults, says a new study from Finland and The Netherlands.
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.
The high protein trend and growing interest in organic are driving innovation at Arla Foods Ingredients, which will showcase new whey protein ingredients for clear high protein beverages and organic products at Vitafoods next month.
