The Autumn 2017 issue of Nutraceuticals Now is now available.
The following featured articles are available in full on this website:
High-protein diets are one of the biggest nutritional trends. In turn, protein-enriched products increasingly become an attractive way for many food manufacturers to extend their portfolio. But protein management is a complex affair: increased protein content can influence the texture, stability, taste, and processing properties of a product. Ingredients experts like ICL Food Specialties provide customized solutions that help manufacturers balance the multitude of requirements
According to the 2015 study “How the World Buys its Protein,” protein enjoys enormous popularity in the Western world. The average Western consumer takes in 50 grams of protein a day in the form of prepared foods and soft drinks alone; the global average is 19 grams. High-protein diets have become mainstream and several large manufacturers are responding to the trend with protein-enhanced versions of their products.
Proteins and texture
With all the buzz about protein enrichment it is important to remember that consumers have a number of other expectations from food. One of the most important expectations is texture. The perception of a food’s texture contributes greatly to the overall eating experience. Think about the crunch of a cracker, the smoothness of yoghurt, or the way a drink pours. Texture attributes can even influence taste and have an impact on flavor release.
As experts in delivering texture, ICL Food Specialties offers a diverse portfolio of functional ingredient systems, fundamental knowledge of protein management and extensive application expertise. This enables manufacturers to bring on-trend products to market faster by selecting the right ingredients for function earlier in the development cycle.
This article is available in full in the Spring 2017 issue of Nutraceuticals Now