Too much protein impacts finished baked foods 11.11.2020 By Charlotte Atchley Blending different protein sources can mitigate these formulating challenges.Read More
Outstanding Foods debuts TakeOut Meal-In-A-Bag Puffs 10.28.2020 By Rebekah Schouten Snacks contain the nutrition of a full meal, company says.Read More
Formulate backward when adding protein to baked foods 10.28.2020 By Charlotte Atchley Formulators keep finished product characteristics in mind when adding protein. Read More
Leprino Nutrition offers clean label emulsifier 10.22.2020 By Sam Danley Dairy protein may replace sodium caseinate.Read More
New protein bread and tortilla wraps debut 09.07.2020 By Eric Schroeder Eat Me Guilt Free expands beyond brownies and cookies.Read More
Bunge acquires minority stake in Merit Functional Foods 08.28.2020 By Sam Danley New partnership will fast-track Merit’s pea and canola protein plant.Read More
DDGs add protein, fiber to steamed bread 08.26.2020 By Jeff Gelski South Dakota State University research incorporate 15% food-grade dried distillers’ grain into flour.Read More
Baking with protein-based inclusions 08.26.2020 By Donna Berry A variety of ingredients deliver texture and nutrition to baked foods. Read More
RXBAR rolls out new RX Kids protein snack bars 06.17.2020 By Rebekah Schouten Reformulated bars boast cleaner labels and a gluten-free oat base.Read More
Kellogg introduces Kashi Go Protein Waffles 05.28.2020 By Rebekah Schouten New breakfast offering provides 13 grams of protein per serving.Read More