protein fortification - Page 1

Items Tagged with 'protein fortification'

ARTICLES

Left to right: ADM's Shelley Rudisill and Jennifer Zhou

ADM shares what’s driving flavor and ingredient customization

ADM hosts a group of media professionals at its global flavor headquarters in Erlanger, Ky.

April 23, 2026

At its global flavor headquarters in Erlanger, Ky., ADM explores ingredient reformulation and key trends like natural colors and flavors, sodium and sugar reduction and clean-label ingredients.

Babybel Introduces Babybel PRO

March 6, 2026

With 5g of protein, 1 billion live and active probiotics, 100% real cheese and just 50 calories, Babybel PRO delivers a purposeful snack in a uniquely fun way, the company says.

Goodles launches deluxe mac and cheese lineup

The nutrient-packed noodles win Clean Label Project’s Purity Award.

September 3, 2024

GOODLES, the brand that reimagined boxed mac and cheese, is doing it again with the launch of its deluxe mac and cheese line in two classic flavors: new CHED OVER HEELS and SHELL WE DANCE.

There’s no denying the power of plants

Nontraditional “milks” and mixed blends climb the ladder of success, with plant-based milk segment claiming 10% of volume of all fluid milk sales.

Barbara Harfmann

September 8, 2022

Nontraditional “milks” and mixed blends climb the ladder of success, with plant-based milk segment claiming 10% of volume of all fluid milk sales.

Processors can gain an advantage with protein fortification

Karen Giles-Smith MS, RD

February 5, 2015

Food and beverage makers can differentiate their products by fortifying with appropriate dairy and plant-based proteins. But not all proteins are alike, so you will also have to educate consumers.

Dairy protein blends

Promoting protein-fortified products

Consumers look at labels for total protein content.

Karen Giles-Smith MS, RD

October 14, 2014

Now that protein has piqued consumers’ interest, effective promotion of protein-fortified products is an excellent investment.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.