Proteins

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To broaden the understanding and benefits of egg functionality in food matrices, the American Egg Board (AEB) has developed a one-of-a-kind, online Egg Functionality curriculum in collaboration with premier online culinary school, Rouxbe Global Food Group. 

Nature's Fynd, a food tech company producing a protein from a microbe originally discovered in the geothermal springs of Yellowstone's ancient volcano, has raised $80 million in new funding.

The diverse line of nutritional products includes D2Fit 4in1 Kick Start energy, D2Fit Multi-Collagen Preworkout drink, and D2FIT Women's All Day Time Release Whey Protein

vitafusion™ hopes to advance the dietary supplement industry with the addition of six innovative products: Irresistible Skin, Organic Prenatal Multi, Triple Immune Power, Apple Cider Vinegar, Kids Melatonin and Teen Essential Multi.

JUST, a company that applies cutting-edge science and technology to create healthier, more sustainable foods, announced a host of partnerships to manufacture and distribute its award-winning JUST Egg across North America, Latin America, Europe and East Asia.

Four Sigmatic continues to pioneer with the cleanest available, transparently sourced protein powder featuring repairing plant-based protein and overall wellness-supporting mushrooms and adaptogens.

Nutiva launched Organic MCT Protein, a line of plant-based powders made with fast-burning medium-chain triglycerides (MCTs) and plant protein to boost energy. The powders increase endurance, aid in weight loss and management, and support brain health.

Merit Functional Foods is committed to exceeding expectations for plant-based protein, providing the market with disruptive protein ingredient solutions that offer unmatched purity, exceptional taste, and excellent solubility. 

Technomic data shows that 24.9% of foodservice operators menu plant-based protein with predictions of 27.7% in two years’ time, by Q3 2021. Datassential research shows 22% of consumers “embrace” a flexitarian diet, consuming meat some of the time, but mixing it up with more plant-based options. Even more, a glance at one menu item, vegetarian burgers, shows demand increasing 29% between 2014 and 2018 (NPD Group). 

A recent survey gauged attitudes across four key snack categories—including snack bars, salty snacks, candy and sweet baked goods—and it explored consumers’ decision-making processes when choosing snacks for themselves and their children.