Market Size and Applications for Dairy Proteins

Posted on:December 2, 2019

THE DAIRY INGREDIENT SECTOR remains a dynamic and crucial source of proteins for foods and beverages. The global market for dairy proteins includes many mature ingredients. “However, it is the newer ingredients, such as native whey, micellar casein and peptides, … Continue reading


Where U.S. Consumer Protein Dollars are Spent

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MORE THAN HALF OF U.S. CONSUMERS say that they have protein at every meal. That equates to over 300 billion meals with protein per year in the U.S. and Canada. “Of these consumers, 31% say that the source of their … Continue reading


Plant vs. Animal Protein Functionality in Model Systems

Posted on:November 17, 2019

“FUNCTIONAL DIFFERENCES BETWEEN dairy and plant proteins will affect performance in beverage and bar applications,” said Hong Jiang, Wisconsin Center for Dairy Research, in her presentation titled “Characterization of Functional and Sensory Properties of Commercial Food Protein Ingredients.” Jiang and … Continue reading


Research into Improving Plant Protein Ingredients

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PLANT PROTEINS have come to the fore for a number of reasons. For one, [the raw materials generally] cost less than animal proteins. But they also align well with a number of emergent consumer trends, such as vegetarianism, veganism and … Continue reading


Consumer Attitudes & Protein Sources: An Overview

Posted on:November 3, 2019

CONSUMERS AROUND THE GLOBE are increasingly interested in eating more protein, and they are obtaining that protein from an evolving variety of sources. Julie Johnson, General Manager of HealthFocus International, presented illuminating results from several recent surveys in her presentation … Continue reading


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