With more than 20g of protein per serving, Wheaties Protein is the brand’s newest innovation created for everyday athletes
April 22, 2024
Available in two new flavors, Maple Almond and Honey Pecan, Wheaties Protein is made with hearty nut-clustered whole grain flakes, almonds or pecans, pumpkin seeds and honey or maple syrup.
"Our new chewable line represents our commitment to staying at the forefront of the industry and aligning with the desires of today's fitness enthusiasts and athletes," said Jad Khairallah, Universal’s senior vice president of marketing. “We understand that convenience, speed, and customization are essential to their success, and our delicious chewable energy and recovery offerings embody these principles."
Mars Food & Nutrition announces new product with 10g of fiber from diversified sources and 10g of protein
September 18, 2023
Every pouch of Ben's Original 10 Medley has at least 10g of fiber from diversified sources and 10g of protein to help maintain a balanced diet while supporting good gut health.
Innophos uses IBIE to expand LEVAIR bakery ingredients line
September 8, 2022
Innophos has introduced two new ingredient solutions under the LEVAIR® brand. The launch is part of a strategic initiative to invest in the science of baking and to expand the LEVAIR® brand into a versatile portfolio of innovative baking solutions.
Brabender uses IFFA in Frankfurt, Germany, to showcase lab equipment for alternative proteins
May 17, 2022
Consumers are increasingly more interested in their health as well as issues of environmental protection and sustainability. As a result, many of these same consumer-shoppers are increasing opting for alternative proteins derived from plants and even insects.
Trying to capture the fast-moving plant- and cell-based meat industry is something akin to taking a picture with an old Polaroid instant film camera. It’s only a very quick, momentary snapshot in time while the subject continues to change.
Times of uncertainty can have a significant impact on consumer behaviors, and the global pandemic has been a major change agent throughout the past year. The ways people snack are highly vulnerable to lifestyle shifts, more so than mealtime habits.