Proteins

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Progresso Pitmaster is a new line of BBQ-inspired, protein-forward soups designed to bring the smoky taste of a backyard cookout to the soup aisle without the prep, cleanup, or grill. 

Compared to chicken eggs, duck eggs have been shown to improve product qualities, adding volume and a fluffier texture in baked goods and providing a smoother, more velvety finish to sauces and custards.

Made with real Almondmilk, the creamy shakes contain 20g of non-dairy protein, 160 calories or less and 5g of sugar.

This year’s challenge pushed participants to explore new and novel uses for egg yolk in food product development, moving beyond traditional applications to unlock new potential in functionality, format and flavor.

The Favalicious Fava Protein Pasta is made with only three ingredients and offers 19g of protein, 16g of fiber, and just 13 net carbs per serving.

With SOLUFORM, beloved gummy snacks are easy to realize as they facilitate the development of gummy recipes with less sugar and added protein, all while preserving the unique gelatin texture and rich flavor release.

ADM unveiled its latest proprietary research examining protein consumption and innovation, with a specific look at consumer motivations and novel sources spurring new protein product development.

This purposeful shake offers more than just protein: it’s expertly designed for real change, whether that’s supporting muscle health, managing weight, or navigating GLP-1 treatment.

The American Egg Board (AEB) invites IFT FIRST 2025 attendees to taste and talk about the latest egg-based product innovations and formulation solutions at AEB’s Booth S1935.

Prime Bar delivers beef-based protein that tastes like dessert, without relying on whey, milk isolates, seed oils, fiber syrups, lecithins, or refined sugars.