Business Strategies for High-Value Protein Ingredients

Posted on:February 4, 2019

Click to Enlarge AS TECHNOLOGY PIPELINES continue to pump new plant and animal protein options into food and beverage domains, it is critical that marketers learn to develop strong, compelling and clearly understandable narratives to properly explain these emergent technologies … Continue reading


Accuracy in Protein Labeling: Following the Letter of the Law

Posted on:January 14, 2019

Click to Enlarge WHEN IT COMES TO labeling, given the litigious society we live in, food and ingredient manufacturers have more to worry about than government oversight from the FDA and FTC. “The FDA looks at your labeling; the FTC … Continue reading


Formulating with Whey Protein for Maximum Health Benefits, Functionality and Taste

Posted on:January 2, 2019

  AT THE OUTSET of his presentation, “Formulating with Whey in a Fully Transparent Market,” Chris Lockwood, Ph.D., President, Lockwood LLC, described some of the advantages that protein possesses, including its function as the only major nutrient to stimulate muscle … Continue reading


Plant Protein Drives Ingredient Innovation

Posted on:December 18, 2018

TRENDS DRIVING CONSUMER demand for plant proteins include health and wellbeing; the desire for plant-based and clean label products; and concerns related to food security and sustain- ability. The number of opportunities to use plant-based proteins will grow, as the … Continue reading


Allergenic Potential of Novel Proteins

Posted on:December 6, 2018

IN A RICHLY illustrated presentation with global and historical examples on the topic of “Food Allergies: A Challenge for Current and Emerging Proteins,” Steve Taylor, Ph.D., Co-Director of the Food Allergy Research & Resource Program at the University of Nebraska, … Continue reading


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