Proteins

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Roquette collaborated with KOR Food Innovation, the country’s premier culinary marketing agency, to offer innovative solutions at the 2016 IFT Expo in Chicago. Several on-trend prototypes addressed today’s consumer needs—with a keen focus on the current flexitarian trend driven mostly by Millennial consumers.

Glanbia Nutritionals’ expertise in flavors and proteins has enabled the company to create a problem-solving protein product that is unparalleled in the marketplace.

Egg ingredients supply essential flavor and functionality to countless manufacturing recipes and applications.

BI Nutraceuticals will sample several unique ingredients, including Quinoa Crisp, Faba Bean Protein, Cinnamon and Turmeric at Booth #1053 during the 2016 IFT Annual Meeting and Food Expo being held July 16-19 in Chicago, Illinois.

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.

Pea protein continues to gain popularity as a healthy alternative to other plant- and dairy- proteins. Global pea protein market volume will surpass 12,598.2 MT in 2016, representing market value of over $34.4 million.

PGP International is applying its strengths in extrusion to functional formulas with a 90% soy protein crisp that delivers an optimum 6.25g of soy protein per serving.

More than 50 food and beverage industry professionals, met in St. Louis to celebrate innovation at a grand opening event for ICL Food Specialties’ newly expanded research and development center.