Archive for category: Protein

Reformulating protein beverages: Thermal stability and amino acid profiles drive next-generation functional sodas

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The protein beverage market is undergoing a significant reformulation, with manufacturers seeking ingredients that can deliver high protein content without compromising clarity, taste, or processing efficiency. Arla Foods Ingredients’ Lacprodan® BLG-100, a pure beta-lactoglobulin ingredient, addresses key technical challenges in protein soda development through its heat-stable formulation and enhanced amino acid profile. Callan Emery speaks […]

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Protein ingredients market faces pivotal moment

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Trade tariffs, shifting consumer preferences, and emerging technologies are converging to reshape the protein ingredients sector, with traditional dairy proteins maintaining dominance whilst plant-based alternatives struggle to gain a foothold in premium categories. Graham C. Robinson, CEO of Giract, explores this dynamic market.

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Roquette expands NUTRALYS portfolio

Roquette launches textured wheat and pea proteins for meat alternatives

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French ingredient manufacturer Roquette has expanded its NUTRALYS plant protein range with two new textured solutions, including its first textured wheat protein product. The developments target growing demand for sustainable protein alternatives in food manufacturing applications.

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Trish Fellowes, Food Sales Manager at ACI Group

Are flexitarians driving a future of high protein plant-based product innovation?

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By Trish Fellowes, Food Sales Manager at ACI Group Plant-based proteins are at the forefront of food and beverage innovation, highly regarded for their versatility in plant-based food formulations, functional beverages, bars, snacks, dairy, and meat alternatives. While these ingredients were traditionally the domain in vegan-only products, today they offer exciting solutions for the growing […]

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Vivici Executive Team. From left to right: Dan Bisley (Chief Financial Officer), Simon Penfold (Chief Commercial Officer), Stephan van Sint Fiet (Chief Executive Officer) and Marcel Wubbolts (Chief Technology Officer)

Vivici introduces precision-fermented dairy protein to US active nutrition market

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Vivici’s new Vivitein BLG offers significant functional and sustainability advantages over conventional dairy proteins, with applications in clear protein drinks, muscle-building supplements and vegan-friendly protein bars. The beta-lactoglobulin ingredient is produced through precision fermentation without animals and demonstrates substantial reductions in environmental impact.

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ACI Group expands plant-based protein portfolio

ACI Group expands plant-based protein portfolio with innovative sustainable options

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ACI Group, a prominent supplier of functional ingredients, has launched an expanded range of plant-based protein options designed to meet growing industry demand for sustainable nutrition alternatives.

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angel yeast

Angel Yeast scales microbial protein facility to tackle alternative protein demand

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The completion of Angel Yeast’s main production plant at Baiyang Yichang marks a significant milestone in the company’s sustainable protein development strategy. The facility, scheduled to begin operations this year, represents one of the largest dedicated yeast protein production sites globally, demonstrating the technical feasibility of large-scale microbial protein manufacturing.

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plant-based meat

Stanford engineers develop AI-driven texture analysis for plant-based meats

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Stanford University researchers have combined mechanical testing and machine learning to quantitatively assess the texture profiles of plant-based and animal-derived meat products. Their novel three-dimensional testing approach, validated against human sensory data, demonstrates that current plant-based alternatives can successfully replicate the textural characteristics of conventional meat products across multiple parameters.

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Sanjana Suresh

The protein revolution: How science is supercharging plant ingredients

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From AI-designed proteins to fermentation breakthroughs, manufacturers are discovering untapped potential in plant proteins beyond simple meat substitutes. Sanjana Suresh looks at how recent innovations in processing techniques and functionality enhancements are transforming these ingredients into versatile agents for foaming, emulsification, and structure-building, while simultaneously addressing clean-label demands and cost concerns.

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ICL Foods

New soy protein aims to solve taste challenges in plant-based products

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A new textured soy protein developed through a partnership between ICL Food Specialties and DAIZ Engineering promises to address persistent sensory challenges in plant-based meat and seafood applications. The protein, branded as ROVITARIS® SprouTx™, utilises a proprietary germination technology that claims to eliminate the characteristic beany and bitter notes typically associated with soy-based ingredients.

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