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
True Nexus and Pasqal target F&B protein performance with AI and quantum tech
True Nexus and Pasqal have used neutral-atom quantum technology to analyze protein structures linked to protein gelation — a process that turns liquids into gels and creates texture and structure in foods. The extended...
Proteins
IFF: GLP-1 users in India eat less but demand more from every bite
IFF research in India suggests GLP-1 drug use is reshaping not only how much the medication users eat, but also how they think about taste, nutrition, labels, hydration, and social occasions. The company’s “Inside the...
Proteins
August in review: Nestlé’s GLP-1 strategy, FDA GRAS proposal, El Niño risks
In August 2026, GLP-1 use pushed nutrient density and metabolic health further into mainstream F&B. Nestlé said it is exploring products tailored to people eating smaller portions, Tate & Lyle identified new...
