Dairy Proteins & Plant Proteins & Protein Fractions

Plant and Dairy Proteins

Tue, 12 Nov 2024 23:00:00 -0500

Through worldwide strategic sourcing, Farbest offers the most comprehensive dairy protein product line on the market.

Plant-Based Food, Beverage and Ingredient Innovation Expands with Consumer Interest in Personal and Planetary Health

Wed, 09 Aug 2023 04:00:00 -0400

Trends in Animal-Free Dairy Products

Wed, 09 Aug 2023 03:00:00 -0400

"As demand for vegan cheese continues to grow, many consumers have been vocal about how difficult it has been to find a plant-based cheese that lives up to their expectations," said David Cherrie, Saputo Dairy USA vice president, marketing and innovation.

Protein in Non-Dairy Products

Wed, 09 Aug 2023 02:00:00 -0400

It’s no longer enough for dairy alternatives to simply be plant-based. Increasingly, new product development is focused on products that replicate the taste, texture and nutritional content of their conventional dairy equivalents.

Dairy Products are Booming Thanks to Health- and Comfort-Conscious Consumers

Wed, 09 Aug 2023 01:00:00 -0400

For several years, reports of a decline in consumption of dairy milk has led some to erroneously believe the dairy industry is slowing down, or even moribund. Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth. A new report from Innova Market Insights revealed global sales for yogurt (both dairy and alternative) is on target to pass the $100 billion mark this year.

More Restaurants Feature Plant-Based Milk Options on the Menu

Mon, 16 Aug 2021 12:00:00 -0400

Plant-based milk alternatives have been around for many decades. Primarily, they’ve come in the form of soy and almond milks and have been mostly consumed by a “crunchy” crowd of consumers. In the past few years, however, retailers and restaurants alike have seen a swift rise in nut milks, coconut milk and most recently, oat milk. These growing options are all tied into greater consumer demand for plant-based alternatives.

Q&A with Chad Sarno, Good Catch Foods

Mon, 16 Aug 2021 11:00:00 -0400

Prepared Foods talks plant-based seafood trends, tastes and technology with Chad Sarno, co-founder and chief culinary officer at Good Catch Foods, part of Gathered Foods, New York, N.Y. A 44-year food industry veteran, Sarno describes himself as a “plant pushing chef, restaurant and food service consultant, culinary innovator, creative resource, brand builder, plant-based product developer, cookbook author and co-founder of Wicked Healthy, LLC.” Sarno co-founded Good Catch Foods in 2017.

Plant-Based Meat, Dairy Substitutes are Now Firmly in the Mainstream

Mon, 16 Aug 2021 10:00:00 -0400

While several factors have been driving interest in plant-based analogs of meat, poultry, seafood, and dairy, the phenomenal explosion in such options that the market is experiencing today came from a perfect convergence of two indispensable factors, technology and demand.

Plants Used as Food and Medicine Continue to Intertwine

Mon, 16 Aug 2021 09:00:00 -0400

Recent events have not only driven consumers to seek ways of staying healthy but pulled the mental health side of mind-body wellness to the forefront. The stress of having lives and routines (and incomes) disrupted, illnesses threatening or even invading the family, and social isolation has led to an unprecedented 40% of US adults reporting that they’re struggling with mental health problems.

Consumers Still Seek Protein, Welcome New Ingredient Sources

Tue, 09 Feb 2021 15:30:00 -0500

Protein has powerful appeal. Interest in dietary protein intake and the protein content in a range of foods and drinks continues to develop. Consider too that more consumers are aware of different protein sources and their potential benefits.

Protein, the King of Ingredients

Tue, 09 Feb 2021 15:00:00 -0500

Vegetarianism and flexitarianism continue to grow in popularity, driven by health concerns as well as demand for greater sustainability and animal welfare. This means that alternative protein ingredients will continue to be of high interest to consumers, and therefore also to food and beverage formulators.

Lactose Intolerance, Food Allergies Create New Opportunities for Plant-Based Dairy

Thu, 14 Jan 2021 16:00:00 -0500

After infancy, approximately 65% of people have a reduced ability to digest lactose, a sugar found in many dairy products. Although milk and dairy products are a staple in many populations, increased awareness of lactose intolerance has led many people to reduce dairy consumption, avoid dairy altogether, consume plant-based dairy alternatives, and look for dairy products without lactose.