Proteins and Consumer Attitudes

Posted on:August 22, 2013

The following is an excerpt from the Arla Foods Ingredients-sponsored “2013 Protein Trends & Technologies Seminar Report.” A Global Food Forums, Inc. event, this in-person program provided compelling information for developers of protein-enhanced foods, beverages and nutritional products. Click here for … Continue reading


Taking the Pulse of Pulses

Posted on:January 24, 2013

Proteins, or rather the essential amino acids they contain, are fundamental nutrients for human survival. Proteins are obtained from plants, animals and even fungus (e.g. mushrooms) and algae. Pulses are a subcategory of legumes. They are a primary source of … Continue reading


Proteins on Fire!

Posted on:November 17, 2012

Information on food and beverage formulation issues as well as consumer trends will be covered at the April 10, 2013 Protein Trends & Technologies Seminar near Chicago. The topic of proteins is on fire! Sometimes you’re smart, sometimes lucky. Many … Continue reading


Enzyme and Oat Trends from 2012 NPEE

Posted on:October 5, 2012

I hadn’t attended the Natural Product Expo East (NPEE) for some four years but checked up on this year’s event on September 25-28, 2012 in Baltimore, Maryland, USA. Although significantly smaller than its West Coast sibling (NPEW), it nevertheless is … Continue reading


Formulating Fiber into Foods and Beverages

Posted on:October 23, 2011

The health benefits of fiber are many. Although benefits differ as to whether a fiber is soluble or insoluble, the benefits range from decreased risk of cancer, cardiovascular disease and diabetes to laxative effects and ability to more easily maintain … Continue reading


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