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While not fully committing to a meat-free lifestyle, ‘Meatless Mondays’ seem to be catching on among Americans as a way to cut back with new research from Mintel revealing that the top reason US consumers use meat alternatives is because they occasionally like to have meat-free days (31%).
Prepared Foods’ R&D Seminars showcase how foods and beverages can be fortified to improve functional characteristics and meet consumers’ ever-growing protein demands.
Next Generation Food Ingredients: Microalgae and Pea Protein in Culinary and Bakery Applications
Microalgae, a proprietary ingredient, is grown under controlled systems, feeding pure, plant-based feed (sugar, minerals, vitamins and purified water); creating multiple whole food outputs containing lipids, proteins, fibers, phospholipids and micronutrients.
Peptides from collagen protein are unique in that their specific make-up of 17-19 different amino acids, and high proportion of the amino acids glycine, proline and hydroxyproline, are essential elements for production of healthy bones, joints and skin.