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: From Starbucks protein foam to bone broth coffee, fortified foods go mainstream
Health ingredients are getting delicious makeovers as the food and supplement industries increasingly converge. This notion was highlighted at Vitafoods Europe 2026, which took place in Barcelona, Spain, May 5–7. Food...
Proteins
Arla Foods Ingredients: How aeration is reshaping texture in high-protein bars
High-protein bar manufacturers are thinking beyond traditional formats as consumers demand more than just nutrition — they now seek a variety of textures and exciting sensory experiences in snacks. Aeration, the process of...
Proteins
FrieslandCampina invests €90M to boost whey protein capacity and sustainability in the Netherlands
FrieslandCampina is investing over €90 million (~US$105.8 million) to advance its whey protein innovation and further optimize its ingredients production network in the Netherlands. Using internally-sourced whey, the dairy...
