Protein is an essential in our diets. However, with consumers today becoming more concerned with ethical and sustainability issues regarding animal protein, manufacturers can instead turn to vegetable protein to fortify food and beverages with, so as to meet consumers’ protein requirements. By Dr Catherine Lefranc-Millot, senior nutrition & health R&D manager, Roquette
Yeast, commonly used in brewing and bakery applications, has potential to be used in much more than just these. With its rich nutritional content, food manufacturers can leverage on the health benefits it provides. By Dr Jacinthe Côté, scientific advisor, Lallemand Bio-Ingredients
Most consumers today are looking for healthier and more nutritious food options, and are simultaneously demanding that these be produced by sustainable methods. Among alternative proteins, insects are fast growing worldwide as a nutritious, healthy and sustainable option. By Tudnat Chantathan, managing director, Hiso Edible Insect
Research and Markets forecasts the global sports nutrition market to grow at a CAGR of 8.27 percent during the period 2016 to 2020.