Proteins

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EQUII unveiled its latest triumph in nutritional innovation – the introduction of its new EQUII Complete Protein and Added Fiber breads, which are available in both Premium Classic Wheat + Fiber and Premium Multi-Grain + Fiber.

In the plant-based meat alternative category, high moisture texturates offer great potential due to their authentic, meat-like structure.

Ingredient innovator EVERY debuted its flagship EVERY Egg – a liquid egg made without the hen – at an exclusive dinner at the restaurant Eleven Madison Park in New York City. Made by yeast fermentation, 

Power Life™ by Tony Horton launched its latest flavor of protein powders: Strawberry Vanilla High Impact Whey Protein and Strawberry Vanilla High Impact Plant Protein.

In this exclusive podcast, Editor Bob Garrison talks with Stephanie Lind, founder and chief strategy officer at Elohi Strategic Advisors (ESA), about the protein ingredients that grew most in 2023—as well as what’s next in 2024.

Ingredion Incorporated used SupplySide West 2023 (SSW) to showcase creative new ways to add protein and fiber, reduce sugars, and help food and beverage manufacturers reimagine innovation to grow consumer preference.  

The new Gold Standard 100% Whey Fruity Cereal and Cinnamon Roll flavors provide 24g of high-quality protein – offering consumers a way to reach daily protein goals and fuel their post-workout or support muscle recovery. 

Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.

Kerry introduced Biobake™ Fresh Rich, an innovative enzyme solution for sweet baked goods that delivers longer-lasting softness, freshness, and moistness perception over shelf life, while supporting food waste reduction.

Although plant-based has become a popular term in the dairy- and meat-free categories, it does not accurately describe all developments in this fast-moving field. There are technologies that generate “animal-free,” bioidentical ingredients such as dairy whey and dairy casein. Even so, “plant-based” continues to grow in use, with indexed average annual growth of +42% between 2017 and 2022.