On the Cutting Edge of Fruit Juice Sugar Reduction

Posted on:December 17, 2019

Israeli-based startup Better Juice recently announced that it was teaming up with Brazilian Juice producer Citrosuco SA to establish a pilot plant that will ultimately lead to the production of reduced sugar orange juice. Better Juice Ltd. has developed innovative … Continue reading


Milk and Meat Production Without the Environmental Impact?

Posted on:December 16, 2019

Consumers’ concept of clean labeling has expanded to include the environmental impact of foods and how they’re produced. But, are consumers ready for scientists to begin tampering with the ecological makeup of cows’ digestive system? An article on BBC’s online … Continue reading


RDA Determination and Over or Under Consumption of Proteins

Posted on:December 3, 2019

COMMON MYTHS REGARDING dietary protein were a key focus of the presentation, titled “New News About Protein: How Much is Too Much…and Not Enough,” provided by Steve Hertzler, Ph.D., RD, Sr. Scientist, Clinical Research, Abbott Nutrition. “Can protein give you … Continue reading


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


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