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
Bridging the gap: Will high-quality hybrids open the door to eating more protein?
Food innovators are considering whether hybrid products — solutions made from both animal- and plant-based ingredients — could be an entry point into increased plant-based eating. Hybrids familiarize consumers with...
Proteins
Protein pivot? How consumer and climate demands are reshaping formulation strategies
Protein innovators in F&B are taking a more pragmatic approach to product development as the industry grapples with growing protein density and taste demands, and climate pressures. Manufacturers are moving beyond novel...
Proteins
Balchem: How meat sticks are evolving into premium, protein-rich snacks
The meat stick category is experiencing strong growth, with sales value climbing 29.7% year-on-year as consumers embrace convenient, protein-rich snacking. But for manufacturers, this surge in demand is not just about volume,...
