Glanbia Nutritionals launches new whey protein flavor technology
August 15, 2016
Glanbia Nutritionals’ expertise in flavors and proteins has enabled the company to create a problem-solving protein product that is unparalleled in the marketplace.
Zumbro River Brand offers new crunchy inclusions for nutrition bars
May 31, 2016
Nutrition bars for weight management and sports performance are everywhere, and the category is growing rapidly. Demand for bars with higher protein content is particularly strong -- driven by interest in reducing hunger, building muscle and managing insulin levels.
Whey protein isolate bars and powders use glucose for rapid delivery and quick recovery
March 17, 2016
GLUKOS protein is unlike plant-based proteins, because it uses the whey protein isolate that incorporates more of the essential amino acids for optimal muscle recovery
Including whey protein as part of a short-term, energy-restricted diet preserves muscle protein synthesis in overweight and obese adults
March 27, 2015
New research published in the February 2015 issue of the Journal of Nutrition shows twice-daily whey protein supplementation, as part of an energy-restricted diet, is better than soy protein or carbohydrate supplementation at preserving muscle protein synthesis (MPS) during weight loss in obese and overweight adults.
Cyvex Nutrition now offers artisan-crafted whey protein concentrate 80% that is sourced from certified-organic cow, rBGH-free cow and pure goat nutritional supplement-grade whey protein concentrates.
August 8, 2013
Cyvex Nutrition now offers artisan-crafted whey protein concentrate 80%, as part of the company’s expanding protein ingredient line.
Grande Custom Ingredients’ Grade A Yogurt Powder helps processors add the authentic taste and texture of yogurt to products without drawbacks of perishable yogurt.
May 15, 2013
Grande Custom Ingredients’ Grade A Yogurt Powder helps food and beverage processors add the authentic taste and texture of yogurt to products without the drawbacks of perishable yogurt.
Presenters at Prepared Foods’ R&D Seminars discussed the various ways foods and beverages can be fortified with ingredients that improve their functional characteristics and meet consumers’ ever-growing needs.