The number of protein bars on the European market has significantly decreased, while the protein powders category has continued to grow thanks largely to innovations with clear protein and collagen, new data reveals.
Aiming to enhance collagen stability in food and beverage, a new study conducted by Lonza has found that its UC-II undenatured type II collagen for joint health is viable in various product applications.
Functional food startup MixMasters is trialling a new personalised nutrition concept ‘FoodiYou’, offering fresh meals, bars, and shakes, adapted to individual needs.
Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.