Ingredion adds new pea protein solutions 03.04.2021 By Sam Danley New offerings are 100% sustainably sourced from North American farms.Read More
Bioinformatics may speed up the search for egg replacers 02.24.2021 By Jeff Gelski The system analyzes the potential emulsifying activity of specific proteins. Read More
Plant-based eating becomes a way to save money 02.24.2021 By Jeff Gelski Culinary Tides report also foresees COVID-19 boosting immunity interest and delaying CBD legislation.Read More
ChickP goes commercial with novel protein 02.23.2021 By Sam Danley Announces full commercial production of its 90% chickpea isolate.Read More
ChickP goes commercial with novel protein 02.23.2021 By Sam Danley Announces full commercial production of its 90% chickpea isolate.Read More
Specialty ingredients remain an investment focus for Ingredion 02.18.2021 By Jeff Gelski Plant-based protein and sugar reduction rank as priorities.Read More
Real Food Bar debuts upcycled food bars 02.16.2021 By Rebekah Schouten Plant-based offerings made with rescued surplus produce.Read More
Different proteins bring different absorption needs to the formulation 02.10.2021 By Charlotte Atchley Formulators need to understand different sources’ characteristics when adding protein.Read More
Protein innovation enables functional, nutritional wins 02.01.2021 By Charlotte Atchley As protein fortification gains popularity, new ingredients are providing formulators more choices.Read More
Trendy proteins must meet supply challenges 01.18.2021 By Charlotte Atchley High demand for the latest plant-based protein ingredients can cause supply issues as acreage tries to keep up.Read More