Seven trends shine in alternative proteins, according to ADM 02.10.2022 By Jeff Gelski Fermentation and novel sources like air particles could boost innovation.Read More
PureField expansion increases wheat protein capacity by 50% 02.09.2022 By Jeff Gelski Wheat protein offers non-GMO, neutral taste benefits.Read More
Higher corn, transportation costs negatively impact Ingredion earnings 02.04.2022 By Jeff Gelski Sales rise 15% in the fiscal year behind specialty ingredients.Read More
Casein’s traits have Danone seeking answers in cheese alternatives 01.14.2022 By Jeff Gelski Innovation challenge addresses improving texture and melting properties of plant-based alternatives.Read More
Edible insects, lab-grown meat get failing grades in UK survey 01.13.2022 By Jeff Gelski Plant protein fares much better. Read More
Finnish company introduces plant protein granules, flakes 12.09.2021 By Jeff Gelski Ingredients may be added to snacks, baked foods, meat alternatives.Read More
The wealth in plant proteins 10.19.2021 By Donna Berry Bakers have plenty of reasons to add these ingredients to their formulas.Read More
Ingredion debuts new pulse flours, concentrates 09.29.2021 By Sam Danley Prista-branded ingredients may be used in instant, ready-to-eat applications.Read More
Roquette to build facility fully dedicated to plant protein 09.13.2021 By Jeff Gelski The company plans to introduce new sources of protein every five years.Read More
Ingredion increases capacity at pulse-based protein facility 09.08.2021 By Sam Danley Opens new production capabilities for flours, concentrates.Read More