Proteins

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Titled “It’s What’s Inside,” the positioning cites all of the key attributes that make DuPont a global leader in specialty food ingredients and food protection, with a foundation in the strength of its people – nutrition and food scientists, consumer and market insight experts, global marketers and sustainability leaders, in addition to its broad product portfolio.

New research published in the February 2015 issue of the Journal of Nutrition shows twice-daily whey protein supplementation, as part of an energy-restricted diet, is better than soy protein or carbohydrate supplementation at preserving muscle protein synthesis (MPS) during weight loss in obese and overweight adults.

The Protein Engineering Market is segmented on the basis of product, technology, protein type, end user, and region. By product, the protein engineering market is categorized into instruments, reagents, and services and software. The instruments segment accounted for the largest share-41.4%-of the global protein engineering market in 2014.

BPI Sports, Ft. Lauderdale, Fla., says its new Funnbar™ “combines delicious with healthy in a gluten-free protein candy chew.”

Having crab in its raw form allows chefs to create and explore new culinary applications like never before.

Global protein consumption will reach 943 million metric tons (MMT) by 2054, rising at a 1.7% CAGR from the current 473 MMT. Alternative protein sources will pick up the slack of slowing meat and seafood growth, and could claim as much as 33% of total protein consumption by 2054.

The Dietary Guidelines scientific advisory committee once again finds plant-based protein foods, such as soyfoods, offer meal options that are low in saturated fat, cholesterol free and nutrient packed. The just-released Scientific Report of the 2015 Dietary Guidelines Advisory Committee (DGAC) highlights dietary patterns that promote health, provide key nutrients and are sustainable.

Glanbia Nutritionals introduces HarvestPro™, a new line of vegan plant proteins. Derived from ancient grains, flax and chia, the HarvestPro line includes protein crisps and protein powders, which can be incorporated into a wide range of applications, including beverages, bars, baked goods and gluten-free foods.

More people are cutting back on meat or even giving up meat and sausage entirely. Vegetarian and vegan products are getting more shelf space in regular supermarkets.

Against tough competition from other sandwiches and flat to declining restaurant traffic, burgers ordered at U.S. restaurants and foodservice outlets had a banner year in 2014, finds foodservice market research from The NPD Group, a leading global information company. There were 9 billion servings of burgers ordered at U.S. restaurants and foodservice outlets last year, an increase of 3 percent compared to prior year, according to NPD’s ongoing foodservice market research.