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Type: News

Wixon Names Nathan Radue Protein Project Manager

In this newly-created, incremental position, Radue will lead projects in support of Wixon’s operations, sales, marketing, regulatory, and quality assurance/quality control departments.

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Symrise Gets to the Meat(less) of Alternative Proteins

According to data from Mintel, 68% of those questioned said that taste was the most important factor when it comes to dishes based on alternative proteins. “With this in mind, we have been actively engaged with consumer motives and have derived preferences regarding meat-free products from them,” said Eva Scholten, marketing manager, culinary EAME.

ProtiScan is designed to characterize raw material profiles through the rapid, highly sensitive, multidimensional screening of volatile substances.

Symrise Launches ProtiScan to Characterize Alternative Proteins

ProtiScan is designed to offer an analytical approach for the understanding and the assessment of alternative protein sources and applications.

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Burt’s Bees Goes Holistic With Plant-Based Protein Shakes

Users will be singing, “Wake me up inside” with Burt’s Bees new plant-based protein shakes as the skin care brand expands to the food and beverage industry.

NPD Findings Rank Protein, Fragrance As Frequently Purchased Items

NPD said U.S. consumers’ intent to buy was high in protein and fragrance categories in 2014.

By 2035, market researchers predict that one in 10 portions of protein is likely to be plant-based

IFF Unveils Plant Protein Meat Alternative Innovation, Supro Tex

The IFF tech is aiming to address the more than 40% of global consumers who are highly interested in meat alternatives with the same taste and texture as animal-origin meat.

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Trimino Reveals Three Flavors of Protein Infused Water

Protein infused water brand Trimino has released three additional flavors of its water, which include orchard, citrus and raspberry limeade.

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Firmenich Launches ‘Smart Protein’ Ingredient and Technology Portfolio

“As alternative proteins often disappoint in terms of taste and mouthfeel, our “Smart Protein” solutions are designed to enrich the total eating experience, addressing all product development needs, from great taste and aroma to nutrition and functionality,” said Emmanuel Butstraen, president of Firmenich Flavors.

Protein Reponsible for Sweetness in Miraculin Berry Tracked

Miraculin able to add sweetness to a variety of foods

Ultratia brazzein is part of Sweegen's flavor tool, Sweentisify Flavors, which launched in April 2023, also featuring thaumatin II and as well as other select proteins.

Sweegen’s Sweet Protein Brazzein Attains FEMA GRAS Status

Ultratia brazzein is part of Sweegen's flavor tool, Sweentisify Flavors, which launched in April 2023, also featuring thaumatin II and as well as other select proteins.

The Protein Hub provides the experts, technologies and equipment to help accelerate the development of alternative proteins.

Givaudan Launches Protein Hub at Zurich Innovation Center

The Protein Hub provides the experts, technologies and equipment to help accelerate the development of alternative proteins.

Givaudan is driving innovative solutions for alternative protein products by expanding its global innovation ecosystem with new partnerships.

Givaudan Extends Global Innovation Partnerships for Plant Proteins

Givaudan is driving innovative solutions for alternative protein products by expanding its global innovation ecosystem with new partnerships.

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Challenge Accepted: Givaudan's Chef Council Takes on Proteins

When it comes to the future of food, alternative proteins are driving food innovation. Recently, Givaudan announced its Chef’s Council Protein Challenge event which focuses on plant-based proteins.

“Creating a sustainable and secure food system that addresses the sensory experience, nutrition and accessibility is vital to supporting the needs of people around the world,” said Leticia Gonçalves, president, Global Foods, ADM.

4 Factors Driving the Future of Alternative Protein

“Understanding current consumer needs, anticipating future trends, fostering industry collaboration and investing in advanced technologies is crucial for developing and innovating a protein arena that prioritizes both people and the planet."

Symrise focuses on sustainable and authentic tasting products from alternative proteins.

Symrise Looks to Expand Palette for Alternative Proteins

“Our global approach covers the entire taste range for alternative protein,” said Eva Scholten, marketing manager culinary at Symrise.

The partnership is said to focus on the taste of cultivated meat and the development of premium and cost-effective products.

Newform Foods Partners with Mane for Cost-Effective Protein Production

The partnership is said to focus on the taste of cultivated meat and the development of premium and cost-effective products.

To accelerate co-creation efforts, the Protein Hub incorporates the latest digital tools and artificial intelligence solutions for rapid concepts, prototyping and testing with consumers.

Givaudan Expands Protein Hub at Zurich Innovation Center with Dairy Alternative Capabilities

To accelerate co-creation efforts, the Protein Hub incorporates the latest digital tools and artificial intelligence solutions for rapid concepts, prototyping and testing with consumers.

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The 6 Hottest Plant-based Proteins According to Givaudan

“With an ever-increasing demand for proteins, we asked ourselves if the best proteins are currently being used, and if niche proteins that are in use today could play a bigger role in the future,” said Givaudan’s Flavio Garofalo. “This forward-thinking research will help our customers to navigate the ever-changing alternative protein landscape.”

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