Innovation with Oat Protein
July 2021
Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and supplements have never been more popular. A new white paper looks at how oat protein can be used in new product development, both as a unique source of alternative protein and in combination with other plant-based proteins, in for example textured vegetable protein.
Proteins
Vitafoods Europe 2026: ProNutra Tec targets GLP-1 side effects with plant-based Vollagen
The GLP-1 weight loss drug category is reshaping how the F&B industry thinks about protein. As millions of consumers use GLP-1 receptor agonists to lose weight, research is pointing to a significant side effect —...
Proteins
Ambition versus reality: EIT Food reveals major gaps in the protein transition
A new foresight study from EIT Food finds strong alignment around a “Circular protein renaissance,” but warns that Europe’s protein transition risks drifting off track due to gaps in financing, regulation, and...
Proteins
FaBA MakerSpace: The innovation hub that could power Australia’s food start-up ecosystem
The University of Queensland in Australia has unveiled Food and Beverage Accelerator (FaBA) MakerSpace to speed up product development and boost industry collaboration. For Australian start-ups, FaBA MakerSpace can be a bridge...
