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
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...
Proteins
Upcycled marigold flower waste boosts flavor, texture & sustainability in foods, research finds
Scientists in the US and India have examined the use of dried marigold (Calendula officinalis) flowers as an upcycled and sustainable protein source, as consumer demands for protein-rich and plant-based F&B continue to rise.
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 —...
