Four percent of food and beverage products launched globally used protein positioning
Protein content has been one of the key areas of activity in new product development in the food and drinks industry over the past couple of years.
Nearly 4% of global launches recorded by Innova Market Insights in the 12 months to the end of June 2015 used a high-in or source-of protein positioning, rising to nearly 8% in the dairy sector and 14% in the yogurt category.